Corn Bread
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
51
Spice
58
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 450°F
2
Preheat an 8- to 9-inch cast-iron skillet in the hot oven
3
Place the cornmeal and flour in a large bowl and stir in the milks a little at a time, mixing with a large wooden spoon
4
The batter will be quite loose
5
Meanwhile, add the bacon fat to the preheated skillet, return it to the oven, and heat until the fat is very hot, about 5 minutes
6
Remove the skillet from the oven
7
Pour all but 1 tablespoon of the hot fat into the cornmeal mixture and stir to combine
8
Add the egg and stir to combine
9
Pour the cornmeal mixture into the hot skillet and immediately place it in the oven
10
Bake for 20 to 25 minutes, until golden brown
11
Remove from the oven and unmold
12
Serve hot
13
Preheat the oven to 450°F
14
Preheat an 8- to 9-inch cast-iron skillet in the hot oven
15
Place the cornmeal and flour in a large bowl and stir in the milks a little at a time, mixing with a large wooden spoon
16
The batter will be quite loose
17
Meanwhile, add the bacon fat to the preheated skillet, return it to the oven, and heat until the fat is very hot, about 5 minutes
18
Remove the skillet from the oven
19
Pour all but 1 tablespoon of the hot fat into the cornmeal mixture and stir to combine
20
Add the egg and stir to combine
21
Pour the cornmeal mixture into the hot skillet and immediately place it in the oven
22
Bake for 20 to 25 minutes, until golden brown
23
Remove from the oven and unmold
24
Serve hot