re: Meat and Three Meal (Lots of Photos)

quote:

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Please post your cornbread recipe. Thanks

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Here:

Best bread is cornbread

No problem

The pone in that post was cooked in the middle sized skillet.

The pone in tonight's post was cooked in the smallest skillet shown in the post I referenced here.

I hardly ever cook cornbread in the big skillet unless company is here, or if it's Thanksgiving and we are making dressing, which at my house is cornbread dressing.

Tonight i used a half cup of flour and 3/4 cup of white cornmeal, and enough buttermilk to make a thick batter.



preheat oven and skillet. add a tablespoon of vegetable oil to the small skillet and then the batter - it should sizzle.



cook in oven for thirty or fourty minutes at 375 - 390 degrees F. Until the top browns.



If your skillet is seasoned properly, the pone will just fall out.



I put a knife or fork under the pone to keep condensation from forming to dampen the top of the pone. keeping it from touching the plate for five minutes or so accomplishes this. You could turn it out on a cooling rack but I never do that, since the pone is fairly rigid and the knife or spoon under an edge works fine.

Yes, there is no egg or sugar in this cornbread. The recipe is very simple and very good.