Skillet Corn Bread Recipe

From Dorothy McNett's Recipe Book.

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Skillet Corn Bread

From Dorothy McNett's recipes at

2 teaspoons olive oil
1 large egg
2 cups buttermilk
1 3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 teaspoon baking soda
butter and sorghum, for serving

Put olive oil into a heavy bottomed 9 or 10 inch skillet and put into cold oven. Begin preheating the oven to 450 degrees. In meantime, whisk the egg into the buttermilk, then add the cornmeal, baking powder, salt, and soda and beat well. When oven has reached 450 degrees, pour the batter all at once into the hot pan and bake for 15-20 minutes or until the top is brown. Turn it out onto a serving board and serve with the butter and sorghum.

Recipe created 1997-04-07.

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