Libbies Skillet Corn Bread |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Very old way to make cornbread. I made this. It had a nice crispy bottom because the oil was hot when I put it in pan. I used margarine instead of lard; it was okay. It is lighter than Southern cornbread; the batter is a lot looser than Southern corn bread but don't worry; it comes together great; it is a little moister and sweeter but tastes very good. Ingredients:
1/4 cup flour |
3/4 cup cornmeal, yellow |
1/4 cup sugar |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup milk, sour |
1/4 cup milk, sweet |
1 egg |
1 tablespoon lard |
Directions:
1. Mix flour, cornmeal, sugar, baking soda and salt together.
2. Add sour milk, sweet milk, and egg; stir until just combined.
3. Put a tablespoon lard in a pan like cast iron skillet and let it get hot.
4. Pour the mixture in the skillet.
5. Cook for a minute on stove top.
6. Bake at 425 degrees Fahrenheit for 15 mnutes.
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