| Cornmeal | 1 C |
| Flour | 1 C |
| Baking Powder | 4 tsp |
| Salt | 1 1/2 tsp |
| Milk | 1 1/2 C |
| Egg | 2 |
| Oil | 2 Tbsp |
Stir together flour, cornmeal, baking powder and salt.
Stir milk, egg and oil into center of flour mixture, taking care to mix egg well.
Stir to moisten flour, then pour into hot skillet.
Return skillet to oven and bake about 25 minutes.
Notes:
Yes, that's my grandmother's skillet in the photo.
About Grease. Grease is a fine southern ingredient. It means whatever liquid or solid fat that you've got on hand. Bacon grease is the ultimate grease, but you can use shortening, butter, oil or chicken fat in its place. This recipe uses grease both in the batter and on the pan.
3 comments:
I used to have a black skillet like that. It was the best thing for cornbread. I'll have to get another!
Watch for the black skillet to reappear in future recipes. For some things, there's no substitute.
Someone posted a link to your recipe on my blog and I had to check it out. I couldn't live without a black skillet for cornbread!
Post a Comment