Southern Skillet Cornbread
Type: Desserts and Baked Goods
Utterly delicious, with a crsip brown crust and golden interior, this cornbread is versatile and quick to make.
Prep Time: 5M
Cooking Time: 20M-25M
Serves: serves 6
Gluten and nut free
- 1 tbsp bacon fat or dripping
- generous 2 cups stone-ground cornmeal (white cornmeal if preferred)
- 2 tbsp superfine sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs, beaten
- 21/4 cups buttermilk
- Preheat the oven to 450° F.
- Put the bacon fat in a large cast-iron skillet or a 9 inch baking pan and heat in the oven.
- Mix together the cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together the eggs and buttermilk and add to the cornmeal mixture. Beat until smooth.
- Pour the batter into the hot bacon fat. Bake toward the top of the oven until the top is browned and the center springs back when gently pressed, about 20 minutes. Serve immediately cut into wedges.
- Eat Southern or Northern cornbreads on their own, with butter, or as an accompaniment to dishes such as meaty stews. Try replacing the sugar with molasses or honey (added to the wet ingredients), or add jalapeņo peppers (if you can tolerate them-some people can't), Monterey Jack, cheddar or cheddar-style cheese, or sun-dried tomatoes.
Dairy, egg, gluten, & nut free: For these four allergen-free versions, there are Northern cornbread recipes. Sweeter and lighter than its Southern counterpart, Northern cornbread is traditionally baked in a deep pan.
Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
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