Libbies Skillet Corn Bread

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related

pelysma

I cooked this for 15 minutes and it was way too brown. It was very thin in my skillet. Taste is good. Made for Culinary Quest 2014.

review by:
(9 Aug 2014)