Libbies Skillet Corn Bread
Recipe: #13378
July 26, 2014
Categories: Breads, Side Dishes, Southern, One-Pot Meal, Sunday Dinner, Oven Bake, Vegetarian, Quick Breads, Flour, more
"Very old way to make cornbread. I made this. It had a nice crispy bottom because the oil was hot when I put it in pan. I used margarine instead of lard; it was okay. I it comes together great; it is a little moister and sweeter but tastes very good."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (107.7 g)
- Calories 236.9
- Total Fat - 6.9 g
- Saturated Fat - 2.7 g
- Cholesterol - 58.9 mg
- Sodium - 524.4 mg
- Total Carbohydrate - 38.4 g
- Dietary Fiber - 1.9 g
- Sugars - 14.9 g
- Protein - 5.9 g
- Calcium - 63.5 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix flour, cornmeal, sugar, baking soda and salt together. Add sour milk, sweet milk, and egg; stir until just combined.
Step 2
Put a tablespoon lard in a pan like cast iron skillet and let it get hot. Pour the mixture in the skillet.
Step 3
Cook for a minute on stove top.
Step 4
Bake at 425 degrees Fahrenheit for 15 minutes.
Tips
No special items needed.
1 Reviews
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