Friday, August 26, 2011

Skillet Cornbread

I meant to make this recipe last night but wound up not having time to. So here it is for posterity:

Skillet Cornbread
I was told that the key to remembering this recipe is that everything is in two’s. However, I find that two extra large eggs will make the batter too liquidy, so use two smaller eggs or one extra large.

2 tbl bacon drippings or shortening
2 cups cornmeal, we prefer stoneground white
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbl sugar
2 eggs (not extra large)
2 cups buttermilk

1. Preheat the oven to 450. Place the 2 tablespoons of fat into a 9 or 10 inch cast iron skillet and place the pan in the oven to heat.
2. In a bowl, stir together the dry ingredients. In a seperate bowl, mix together the eggs and buttermilk. Combine the wet and dry ingredients.
3. Remove your preheated skillet and swirl it to distribute the fat. Pour the batter into the skillet (it should sizzle), and place in the oven. Bake for 20 minutes, until risen and golden.

Mix It Up: chopped scallions, bacon crumbles, a can of creamed corn, or chilis and cheese are possible additions to play around with.

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