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SKILLET CORNBREAD Recipe

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This recipe for SKILLET CORNBREAD is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups yellow corn meal,
preferably stone ground
3/4 tsp baking soda
1/2 tsp coarse salt
2 large eggs
1 3/4 cups well shaken buttermilk
1/2 stick unsalted butter, softened
Directions:
Directions:
The secret to this recipe is to use ONLY a heavy cast iron skillet.

Preheat oven to 425º. Place dry, well seasoned skillet on middle oven shelf to heat. Stir together cornmeal, baking soda, and salt (no lumps please). Whisk eggs in another bowl until blended and then whisk and blend buttermilk into eggs. Carefully remove skillet from oven. Coat sides, and bottom of vessel with all the butter. Thoroughly blend buttermilk / egg liquid with cornmeal mixture. Place batter in cooking vessel and bake on middle shelf of oven until golden brown. (about 25 minutes)
Remove from oven. Invert skillet over a platter and cool 3 minutes.
Preparation Time:
Preparation Time:
Serves 8
Personal Notes:
Personal Notes:
This sounds like what out Pioneer Ancestors could have
made.

 

 

 

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