"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore


  Tried it? Rate this Recipe:


This recipe for SKILLET CORN BREAD, by , is from My Family's Best! A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hugh Lovelady
Added: Wednesday, October 5, 2005


3-5 Tblsp Bacon drippings
2 Cup White Corn meal
1/3 Cup Flour
1 Tblsp Baking powder
1/2/ Teasp Salt
1 3/4 Cup Buttermilk
1 Egg Beaten

Heat oven to 425F.
Place bacon drippings in a 10 in iron skillet and heat in oven until hot.

Combine dry ingredients
Add buttermilk and egg until blended
Pour about 2 Tblsp of the melted drippings into the mix
Mix well

Tilt skillet to coat bottom and about one inch on sides.
Pour in mix while skillet is hot.
Bake 20 to 25 minutes or until wooden toothpick inserted in center comes out clean
Corn bread will rise in center and should be ready when deep golden brown

If accompanying a meal try to serve right out of oven in pie wedges with butter.

Personal Notes:
Personal Notes:
Can use as a bread or stuffing base.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!