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Skillet Corn Bread Recipe

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This recipe for Skillet Corn Bread is from Our Family 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 corn meal
1/2 cup all purpose flour
1/4 teaspoon soda
2 teaspoons baking powder
1/4 teaspoon salt
2 cups butter milk
1/2 cup hot coconut oil, or butter flavored Crisco
1 egg
8 or 10 inch cast iron skillet
Directions:
Directions:
Put your skillet on the stove to heat the coconut oil. You will want it hot enough to fry. Preheat oven to 400º. In a medium mixing bowl mix together the dry ingredients. Add the egg and buttermilk and mix well. Pour in about half of the hot oil from the skillet and stir. (Keep the remaining oil hot) You want the dough to be pourable,close to runny. Add enough additional buttermilk so it's still a semi thick batter but it's easy to pour. Pour it in the remaining hot grease in the skillet and put it in the oven and bake for about 20 minutes or until the top is golden brown.
Personal Notes:
Personal Notes:
We love this cornbread with its crispy bottom and sides which gives it so much flavor. We love it with country vegetables like purplehull peas, pinto beans or soups.

 

 

 

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