Oven-Fried Cornbread
Nothing says good southern cooking like a crisp cornbread baked in a cast-iron skillet. This old family recipe has been passed down to each generation.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 243
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 243
4 tablespoons bacon drippings or vegetable oils, divided
1 1/2 cups finely ground white cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar, optional
2 large eggs, room temperature
2 cups buttermilk
Directions:
Place 2 tablespoons bacon drippings or oil in a 10-in. cast-iron skillet; place in oven. Preheat oven to 450°. Whisk together cornmeal, baking powder, baking soda, salt and sugar, if using. In another bowl, whisk together eggs, buttermilk and remaining 2 tablespoons oil. Add to cornmeal mixture; stir just until moistened.
Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges; serve warm.
Source: tasteofhome.com
Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges; serve warm.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
