my favorite skillet cornbread
There are no words for this cornbread except delicious. It rises high, and it is rich and delicious. You will not be disappointed. May I just add, this is like a meal in itself.
prep time
cook time
30 Min
method
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yield
Makes 6 to 8 servings
Ingredients
- 2 cups all purpose flour
- 2 cups finely ground yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 1/4 cups milk
- 2 - large eggs
- 6 tablespoons butter, melted and slightly cooled
- 1 tablespoon rendered bacon fat (or butter, shortening or vegetable oil) personally i use butter
How To Make my favorite skillet cornbread
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Step 1Preheat oven to 400 degrees F. Place a 10-inch cast iron skillet in the oven and heat for at least 30 minutes. Meanwhile make the batter. -
Step 2Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a medium bowl, whisk together the milk, eggs, and melted butter.
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Step 3Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Use a fork or spatula to stir until evenly combined.
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Step 4Remove the skillet from the oven. *****Warning***** Make sure you are using an oven mitt to do this. The skillet is very hot. Add the bacon fat to the skillet, and swirl to coat. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan.
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Step 5Bake for 25 to 30 minutes, until lightly golden and firm and springy to the touch. ****Melt an additional 2 tablespoons of butter over the top of the cornbread when it comes out of the oven.****
- 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!
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