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Skillet Cornbread

Source of Recipe

From "Sweetie Pie's Cookbook" by Robbie Montgomery


Recipe Introduction

"Everyone in the South makes buttermilk cornbread, and it's one of the foods I grew up on. Today a lot of people use a boxed mix, but this recipe is all I ever knew and we stuck to it in my family. People come to Sweetie Pie's and say 'This cornbread is just like my grandmother's!' and that makes us feel real good. We use this mix a lot of different ways—you can put it in a muffin tin to make muffins, make it in an iron skillet, or make the dough stiffer and fry it up in spoonfuls for hoecakes. When I was on the road with Tina Turner as an Ikette, I made this cornbread in a skillet over a hotplate in the motel room. I'd pour the batter in the hot skillet, cook it for a bit, put a plate on top of it, and then turn it over onto the plate. Then I'd slide that cornbread back into the skillet real gentle so the other side could finish browning up. Once it was done and you tasted a slice, boy, you could die!"

List of Ingredients

â—¦  2 cups cornmeal
â—¦  1 cup all-purpose flour
â—¦  â…“ cup sugar
â—¦  1 teaspoon salt
â—¦  1 ½ teaspoons baking powder
â—¦  2 large eggs
â—¦  ¾ cup buttermilk
â—¦  ½ cup milk
â—¦  1 tablespoon unsalted butter
â—¦  ¼ cup vegetable oil


Recipe

Preheat the oven to 350° F.

Sift the cornmeal, flour, sugar, salt, and baking powder into a large bowl. In another large bowl, beat the eggs with the buttermilk and milk. Pour the cornmeal mixture into the egg mixture and beat it well so there are no lumps.

Put the butter and oil in a 9 x 13-inch baking pan and put the pan in the oven. Let that butter melt and start to bubble, then take the pan out. Shake it around a little to make sure the grease coats the bottom and sides. Now pour your batter into the pan and put it back in the oven. Bake for 35 to 40 minutes, until the cornbread is firm on top, golden brown, and a cake tester stuck into the middle comes out clean.

Serves 9