Texas Skillet Corn Bread

* Exported from MasterCook *

TEXAS SKILLET CORN BREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Bacon drippings or oil
1 c Yellow cornmeal
1 c All-purpose flour
1/2 ts Salt
1 t Baking powder
1 t Baking soda
1 tb Sugar (optional)
1 c Buttermilk
2 Eggs, slightly beaten

Heat bacon drippings in a large well-greased black
iron skillet. In a large mixing bowl, mix cornmeal,
flour, salt, baking powder, soda and sugar. Add
buttermilk and stir rapidly. Add eggs and mix. Add
hot drippings and stir rapidly. Pour batter into lot
skillet (see note), cover, reduce heat. Cook on top of
stove until bread is lightly browned and almost cooked
through -- enough that you can turn the corn bread
easily with a wide spatula or pancake turner -- about
5 to 6 minutes. Turn and brown on other side, about 2
minutes. Cut into wedges to serve. Makes 6 to 8
servings Note: If you have an electric range, heat two
burners -- one hot, the other on low. When you pour
the batter into the hot skillet, move immediately to
low-heat burner to finish.



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