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Skillet Cornbread

Commonly found in the Southern United States, skillet cornbread is delicious, easy to make, and often served beside a pot of brown beans. It can be made a day or two ahead of time, as long as care is taken to keep it from drying out.

Source and licence

"Skillet Cornbread" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Skillet_Cornbread, revision 4525182), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Skillet_Cornbread&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4525182

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

United States. Associated with United States by the source's category: Southern U.S. (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Preheat the oven to 425°F (220°C)
  2. Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, since it can burn when you preheat the skillet.
  3. Preheat the skillet until the drippings/oil is smoking. This ensures a good crust on the bottom of the cornbread.
  4. In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly mix the sifted ingredients together and add the corn meal.
  5. In a second bowl, beat the egg well. Add the melted butter (or pan drippings) and the milk and continue to beat until well mixed.
  6. Pour the wet ingredients into the dry ingredients and mix using fast strokes. Take care not to overmix.
  7. Pour the batter into the skillet and place in the oven. Bake for 25-30 minutes. The cornbread should have a golden brown color when done, and a knitting needle or knife-point will come out "dry" when inserted in the bread.