Friday, January 17, 2014

A Pawn of Southern Cornbread

Southern Cornbread


Southern Skillet Cornbread

In the south, some foods just call for a golden pawn of cornbread
&
this is how I do it!

Nothing much beats bread out of a wood cookstove. If you are going to use your woodstove get your fire going good & hot before mixing up your cornbread. 
In my opinion, it takes a hot oven to bake a good pawn of bread.

If you will be cooking this in your regular electric stove go ahead;
  Preheat oven to 425 degrees.


After, I have gathered my ingredients
Ingredients:
2 Cup Corn Meal Mix
1/2 Cup Flour
1 Teaspoon Salt
1 Egg
1 Cup Milk
1/3 Cup Oil(for cornmeal mixture)
3 Tablespoons oil for skillet


 I heat a stove eye a little past medium while I mix my ingredients together and pour enough oil in my pan to well cover the bottom of your skillet letting it get hot on the eye before pouring your batter into your pan.


We like the bottom golden and crusty!

Prep Time: 10 minutes
Cook Time: 30 or until bread is a golden brown color

Direction:
1. Combine all dry ingredients.
2. Stir with wisk.

3. Stir in egg.
4. Add milk. If mixture is too thick add a little tap water until batter is thin enough to pour.

5. Pour batter into oiled skillet. Cut heat to skillet off and let batter set on eye 1-2 minutes.

6. Bake in oven for approximately 30 minutes or until golden brown.
If you begin smelling your bread check it may be done.

Smellin' Good!


Many times I leave my cornbread in the pan and serve it from there.
If you want to turn it out onto a serving plate take a serrated knife and trim the top even
 so as to set on the plate nicely.


Oh yum! Cornbread's Callin!



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