iron skillet corn bread

Name: iron skillet corn bread
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1 cup(s) corn meal, not self-rising; 2 cup(s) buttermilk; 2 medium eggs; 3 teaspoon(s) baking powder; 3 tablespoon(s) sugar (optional); 4 tablespoon(s) bacon fat; 1 pinch(es) kosher salt; 1 cup(s) all purpose flour; 1/4 cup(s) melted butter

(2 RATINGS)

68 Pinches 1 Photo

terry edwards

miramar beach, FL

Updated on Aug 26, 2012

I watched my grandmother make cornbread when I was a kid. Loved it hot with butter.

Rate

prep time 15 Min

cook time 20 Min

method ---

yield 4-6 serving(s)

Ingredients

1 cup corn meal, not self-rising
2 cups buttermilk
2 medium eggs
3 teaspoons baking powder
3 tablespoons sugar (optional)
4 tablespoons bacon fat
1 pinch kosher salt
1 cup all purpose flour
1/4 cup melted butter

How To Make iron skillet corn bread

Step 1

Grease the iron skillet with 2 tbs of bacon fat and preheat in the oven at 425 degrees

Step 2

Mix all the dry ingredients in a bowl
Step 3

Mix all the wet ingredients in bowl
Step 4

Combine the wet ingredients with the dry ,but do not over stir
Step 5

Carefully remove the pre-heated skillet from the oven and pour the mixture in the skillet.
Step 6

Cook at 425 degrees for 20-25 minutes until the top is brown . Remove from the oven, slice and serve.
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