iron skillet cornbread
This is an old family recipe that just got written down with measurements in 2013. I watched my mother make it many times and she always said she didn't know how much of anything - "she just eye balled it". I sat in the kitchen one day and measured the ingredients, but we still played with the milk so you will have to also!
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prep time
cook time
method
Bake
yield
Ingredients
- 1 1/4 cups self rising cornmeal
- 1/3 cup flour, self rising
- 1 - egg
- 5 tablespoons oil
- - milk, whole
How To Make iron skillet cornbread
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Step 1Preheat oven to 400. Pour oil in 10-12 " iron skillet and let skillet preheat in oven. Your cornbread mixture should sizzle when you pour into pan. This helps it get a good crunchy crust on the outside.
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Step 2Mix corn meal and flour together in a mixing bowl. Add the egg and a little milk. The measurement on milk is about 1/2 cup, but you have to add a little at a time until the mixed consistency is like a brownie recipe. When you pour it into the pan it should slowly fill the pan, you don't want it to be to thin.
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Step 3Bake at 400 until golden brown - about 20 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breads
Method:
Bake
Culture:
Southern
Ingredient:
Bread
Keyword:
#Iron Skillet Cornbread
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