Elvis Presley's Favorite skillet Corn Bread
Recipe: #22117
December 13, 2015
Categories: Breads, Side Dishes, Southern, One-Pot Meal, Sunday Dinner, Oven Bake, Vegetarian, Quick Breads, Flour, Kosher Dairy, more
"Mary Jenkins Langston this is good in summer time when you dont want to crank up the oven you need a cast iron skillet"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (208.3 g)
- Calories 439.1
- Total Fat - 19 g
- Saturated Fat - 4.6 g
- Cholesterol - 115.4 mg
- Sodium - 343.4 mg
- Total Carbohydrate - 56 g
- Dietary Fiber - 3.5 g
- Sugars - 8.5 g
- Protein - 12.3 g
- Calcium - 308.2 mg
- Iron - 2.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a 10-inch skillet, sprinkle 1 tablespoon oil and a little of the cornmeal and heat.
Step 2
In a bowl, mix the remaining ingredients together
Step 3
And pour into the skillet.
Step 4
Cook on a really low simmer covered until golden brown, about 20 minutes .
Tips
No special items needed.
0 Reviews
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