Hot Skillet Cornbread.

Because of my grandma's Southern roots, her supper table always included a platter of warm cornbread. I also remember my grandpa often finished his meal by crumbling a wedge of cornbread into a tall glass of cold milk and eating it with a spoon. Heating the oil in the skillet until it's smoking-hot before adding the batter guarantees a desirable crispness on the outer edges of this savory, buttermilk cornbread. The perfect texture for crumbling into a cold glass of milk - ah, go ahead and try it, you just might like it!

Hot Skillet Cornbread

1 1/2 cups white or yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1 teaspoon kosher or sea salt
1/4 teaspoon baking soda
1/4 cup, plus 2 tablespoons vegetable oil* - divided use
1 1/2 cups buttermilk**
2 large eggs

Preheat oven to 425°F (220°C).
Combine cornmeal, flour, baking powder, sugar, salt and baking soda in large mixing bowl. Add 1/4 cup oil, buttermilk and eggs, stirring with a wooden spoon until just mixed.
In a medium-sized skillet with an oven-proof handle, add the 1 to 2 tablespoons oil, shortening or bacon fat, and heat until very hot. (Use caution. You don't want it to catch fire!) Quickly pour the prepared batter into the hot skillet and with a potholder, transfer the skillet to the oven.
Bake for 20 to 25 minutes or until golden brown and center springs back when lightly pressed. Best served warm.

Makes 8 servings.

*Can also use melted vegetable shortening or bacon fat.

**Substitute 1 1/4 cups sour milk for the buttermilk. To make sour milk place 1 tablespoon plus 1 teaspoon white vinegar in measuring cup and add milk to make 1 1/4 cups. Let set for a couple of minutes to sour before using.

Nutritional Information Per Serving (1/8 of recipe): 194.3 calories; 40% calories from fat; 8.9g total fat; 54.7mg cholesterol; 462.7mg sodium; 128.3mg potassium; 23.2g carbohydrates; 1.9g fiber; 2.8g sugar; 21.3g net carbs; 5.3g protein.