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 the bread. 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 coarse 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.
Nutrition Facts: (per serving):
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.
Copyright Hope Pryor, please
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