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Corn- Skillet Corn Bread

Source of Recipe

unknown


List of Ingredients

1 cup stone-ground yellow cornmeal or regular cornmeal
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 slightly beaten egg
1/4 cup cooking oil
2 to 4 tablespoons sugar
1-1/4 cups buttermilk or sour milk*
3 to 4 tablespoons butter




Recipe

1. In large bowl, combine cornmeal, flour, baking powder, salt and baking soda. Make well in the center; set aside.

2. In a small bowl, whisk together egg, cooking oil and sugar. Whisk in buttermilk.

3. Place a 9- or 10-inch oven-going skillet over medium-high heat. Add butter. Heat until butter melts and starts to sizzle. Lift and tilt pan to coat side.

4. Add egg mixture to flour mixture all at once. Mix until just moistened. Turn into hot skillet. Bake in a 375 degree F. oven about 25 minutes or until toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. Cut into wedges to serve. Makes 8 servings.

*To make the sour milk: Place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let the mixture stand 5 minutes before using.



Long before corn stick pans and muffin tins, a skillet was the pan of choice for making corn bread. This tasty recipe harkens back to days of old.