|
|
© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
|
Southern Skillet Cornbread
- 1/2 cup (1 stick) margarine, melted
- 2 cups cornmeal
- 1/3 cup sugar or 1/4 cup honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups milk--soy, rice, dairy etc.
- 2 or 3 eggs
- Melt the margarine in a pan in the
oven. Start by unwrapping the margarine. Next choose a pan. I usually
use a 10-inch iron skillet. Other alternatives would be a 9-inch
round cake pan or an 8-inch square pan. Place the margarine into your
chosen pan and put the pan into the oven. Set the temperature to
400°. Keep the pan in the oven until the margarine melts. Then
remove it and set aside until needed.
- Meanwhile, in a large bowl combine the
cornmeal, sugar, baking powder and salt. Stir with a fork or clean
hands until the baking powder and salt are evenly distributed with
the cornmeal.
- In a separate bowl or large measuring
cup combine the milk and eggs. Beat well.
- Pour the milk mixture into the
cornmeal mixture. Stir until mostly smooth.
- Pour the hot margarine into the
batter. Leave a little bit of margarine, less than 1-tablespoon, in
the pan. Beat the batter until smooth.
- Turn the batter into the hot greasy
pan. Bake at 400° for 25 to 30 minutes, or until the top is
golden brown. Remove from the oven and cut into 8 or 9 or 12 pieces.
Serve hot with plenty of margarine and maybe some molasses. It's
sweet enough to be dessert, especially when drizzled with molasses.
Notes.
- If you want to make plain cornbread
then skip Step 1. Melt the margarine in your microwave and then add
it to the batter during Step 5. Be sure to grease your pan or coat it
with non-stick cooking spray so the cornbread won't stick. Bake as directed.
- If you want to make muffins then
prepare the batter as described in Note 1 (directly above). Divide
the batter evenly between 12 greased muffin cups. The cups may be
filled 3/4-full because the batter doesn't rise especially high. Bake
for about 20 minutes instead of 25. Nummy!
- I almost always make this cornbread
the way it's written in the original recipe. This is the way my
Granny made it and the way her mom taught her to make it. I believe
it makes the finished cornbread more tender, but I might be biased.
Since going gluten-free this is my family's favorite cornbread
recipe. They even like it better than the cornbread I used to make
that had added wheat flour.
|
