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Grandaddy's Skillet Corn Bread

Source of Recipe

From "Besh Big Easy" by John Besh


Recipe Introduction

"My Grandaddy Walters made the corn bread in our family and never the same way twice. He wouldn't give out the recipe, but I watched him and pretty much figured it out. He made sure to get his seasoned cast iron skillet so hot that the batter began to fry the second it hit the pan. That's the secret of the crispiest crust."

List of Ingredients

â—¦  3 tablespoons bacon fat or oil
â—¦  1 cup stone ground cornmeal
â—¦  1 cup flour
â—¦  2 tablespoons sugar
â—¦  2 tablespoons baking powder
â—¦  1 teaspoon salt
â—¦  2 eggs
â—¦  1 ¼ cups milk
â—¦  2 tablespoons butter, melted


Recipe

Preheat the oven to 425° F.
Put the bacon fat into a seasoned cast iron skillet and slide the skillet into the oven to heat for a few minutes.

Stir together the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl. In another bowl, mix the eggs, milk, and melted butter. Pour the egg mixture into the cornmeal mixture, stirring until just combined.

Carefully remove the hot skillet from the oven.
Pour the batter into the skillet and watch it bubble up. Return the skillet to the oven and bake until the corn bread is deep golden brown, 15 to 20 minutes.

Makes 1 pone