Skillet Corn Bread



In a panic, a reader recently contacted the newspaper to find a recipe for skillet cornbread from The Ellsworth American’s former food columnist Allene White. Her columns — first “Mutual Benefit” and later “In Good Season” — span 32 years, but Allene was able to produce the recipe in short order.

Skillet Corn Bread
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Skillet Corn Bread
Votes: 0
Rating: 0
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Print Recipe
Ingredients
  • 1 cup corn meal
  • ½ cup flour
  • 2 Tbsps. sugar
  • 1 tsp. salt
  • 2 tsps. baking powder
  • 1 egg
  • cups milk and water half of each
  • 1 Tbsp. butter
Servings:
Units:
Instructions
  1. Mix and sift dry ingredients. Beat the egg and add 1 cup of the milk-water mixture. Stir in dry ingredients.
  2. Turn into an iron skillet (about 8 inches in diameter) in which butter has been melted. Pour the rest of the milk and water over the top but do not stir. Bake in a moderately hot oven at 325 degrees F for 30 minutes. Cut into pie-shaped pieces.
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