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Author Topic: Cast Iron Skillet Cornbread  (Read 138 times)


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Cast Iron Skillet Cornbread
« on: March 10, 2019, 01:39:26 PM »
Southern Corn Bread

Preparation First:  preheat oven to 180 (over-seas) 350 degrees (States) then place a pre-greased with drippings cast iron skillet (9-10 inch in size) to heat while mixing ingredients... [NOTE): "Dripping" or) "Dripping(s)" are the collection of assorted greases left over from pan fried meats and such (Except Fishes). They were always collected and poured into a metal container left on your stove at all times to reuse or grease pans with or to use for cooking like cornbread..
*One can buy blocks of "Drippings" at the grocery stores*

1 cup self-rising flour
1 cup (Yellow) Corn Meal
1/3 cup of White Sugar
2 Eggs (Slightly Beaten)
1/2 cup of (Heated to Hot) Dripping
1 cup whole milk

Mix all dry ingredients first...  add eggs, milk (Mix well) then add hot drippings (Again Mix Very Well) and pour straight into the hot cast iron skillet.  Bake for 30-40 minutes until golden brown and centre comes clean.  Have a plate big enough ready to turn bread onto while the cake is still hot. If your cast Iron skillet is cured right (Just for Cornbread) it should turn out onto the plate without sticking what-so-ever!
« Last Edit: March 13, 2019, 03:38:01 PM by WhiteFeather »
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