Rose's Southern Skillet Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 tsp Crisco shortening, bacon fat, or vegetable oil 1 cup Yellow Cornmeal 3 Tb packed Brown Sugar 1/2 tsp Salt 1 tsp Baking Powder 1/4 tsp Baking Soda 1/3 cup (8 fl oz) Water, tap 3/4 cup Buttermilk, lowfat 1 large Egg, fresh, whole, raw, beaten
1. Adjust oven rack to lower-middle. Put the Crisco in an 8" cast-iron skillet and put it on the rack. Preheat to 450 with the skillet in it. (BE CAREFUL HERE, because shortening will catch fire if you let it get too hot. You want it spitting when you flick cool water on it, but not smoking hot.)
2. Measure into a medium bowl 1/3 cup cornmeal. In a second, smaller bowl whisk all the rest of the dry ingredients together and set aside.
3. Pour the boiling water into the 1/3 cup cornmeal. Whisk until a mush forms with no lumps. Then whisk in the buttermilk gradually, and then the egg.
4. Oven should be preheated and the skillet hot enough by now. Remove skillet from oven and put on a burner. Stir the smaller bowl of dry ingredients into the larger bowl of mush. Just stir until it's barely combined; it's okay if it has lumps or dry bits--it'll cook out fine. Then swirl the oil around in the skillet to coat the sides and pour whatever's left into the batter, then stir until barely absorbed.
5. Pour the batter, now combining all ingredients, into the skillet, put it in the oven, and cook for about 20 minutes until golden-brown.
6. Remove from oven and turn onto a rack to cool. Eat immediately. Remainder stores well on counter or fridge, and can be left out for a while to get stale for stuffing.
Serving Size: 8 wedges of cornbread goodness
Number of Servings: 8
Recipe submitted by SparkPeople user AWHOLENEWROSE.
2. Measure into a medium bowl 1/3 cup cornmeal. In a second, smaller bowl whisk all the rest of the dry ingredients together and set aside.
3. Pour the boiling water into the 1/3 cup cornmeal. Whisk until a mush forms with no lumps. Then whisk in the buttermilk gradually, and then the egg.
4. Oven should be preheated and the skillet hot enough by now. Remove skillet from oven and put on a burner. Stir the smaller bowl of dry ingredients into the larger bowl of mush. Just stir until it's barely combined; it's okay if it has lumps or dry bits--it'll cook out fine. Then swirl the oil around in the skillet to coat the sides and pour whatever's left into the batter, then stir until barely absorbed.
5. Pour the batter, now combining all ingredients, into the skillet, put it in the oven, and cook for about 20 minutes until golden-brown.
6. Remove from oven and turn onto a rack to cool. Eat immediately. Remainder stores well on counter or fridge, and can be left out for a while to get stale for stuffing.
Serving Size: 8 wedges of cornbread goodness
Number of Servings: 8
Recipe submitted by SparkPeople user AWHOLENEWROSE.
Nutritional Info Amount Per Serving
- Calories: 111.5
- Total Fat: 3.3 g
- Cholesterol: 24.2 mg
- Sodium: 286.2 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 1.1 g
- Protein: 2.8 g
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