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Black-Skillet Cornbread

Source of Recipe


From "My Southern Food" by Devon O'Day



List of Ingredients



• 2 Tbsp bacon grease, vegetable oil, or shortening
  
• 2 cups yellow cornmeal
  
• 1 cup self-rising flour
  
• 1 tsp baking powder
  
• 1/2 tsp salt
  
• 1 tsp sugar
  
• 1 large egg
  
• 2 cups milk
  






Instructions



1. Preheat the oven to 425°F.
   Heat the bacon grease, oil, or shortening in a 9-inch cast-iron skillet on top of the stove. (The key to good cornbread is a hot skillet.)
   
   
2. In a large bowl combine the cornmeal, flour, baking powder, salt, sugar, egg, and milk until well mixed, and then beat vigorously for about 1 minute to add air to the mixture. Pour the mixture into the hot skillet. (The batter should sizzle as it is poured into the skillet.)
   
   
3. Bake for 30 to 35 minutes, or until golden brown.
   
   Makes 8 to 12 servings.