Ann’s Skillet Cornbread

Serves 6 to 8.

Start to Finish: 45 minutes

1 cup cornmeal
1/2 cup flour
2 tsp. Baking powder
1 tsp. Salt
1 tsp. granulated white sugar [opt.]
1 egg
3/4 cup milk
5 tbl. bacon drippings or oleomargarine

Preheat oven to 450. Place 2 tablespoons drippings in 8-inch iron skillet and heat in oven while preparing batter.
Combine dry ingredients well. Add the egg; stir to mix. Add the milk and 3 tablespoons melted oleo or drippings. Combine thoroughly but do not overheat. Pour batter in hot skillet. Bake 20 to 25 minutes until done.

Appalachian Hill Country Cookbook, 1980, Page 74. Credit: Delmer Robinson.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.