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2010-04-30 digital edition

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2010-04-30 / Community News

From the Chef’s Corner

Skillet Cornbread

My wife has prepared so many variations of cornbread, I can count them on both hands. This one is a little different than most.

3 Tbs. bacon drippings or vegetable oil 2 cups buttermilk 1 large egg 1 ¾ cups white cornmeal 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt

Butter or margarine

Coat bottom and sides of a 10 inch cast iron skillet with bacon drippings; heat in a 425 degree oven for 10 minutes. (Skillet may smoke a bit)

Whisk together buttermilk and egg. Add cornmeal, stirring well. Stir in baking powder, baking soda, and salt. Pour batter into hot skillet. Bake at 400 degrees for 15 minutes. Serve with butter or margarine.

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