Prep 10 mins
Cook 20 mins
This is my favorite cornbread. A friend of mine gave me the recipe. It makes a thin crunchy cornbread. No flour is ever used in this recipe. It can be tricky sometimes and I have had it stick to the pan (I use cast iron skillet).
- Mix all together and pour in skillet after oil has gotten pretty hot on top of stove.
- Bake 10 minutes in oven at 450 degrees.
- Turn over and bake another 10 minutes.
I had some real problems with this recipe and think some ingredients may be missing from the ingredients list. The batter is very soupy prepared as directed. I noticed there was no flour in the recipe, and I thought to add that to correct the balance. As it turns out, by adding 1 cup of flour to the batter, the consistency looks much better. The cooking time is correct, although turning the bread can prove a bit tricky, so I recommend turning it onto a plate and then sliding it back into the pan. The crust did get very crispy and nicely golden (I used a cast-iron skillet). I would rate this much higher except that it cannot be prepared as directed.
I tried this recipe because the chef indicated it is her favorite cornbread, yet the only review was a 1-star. I thought I would give it a go and see what was up. It went together quickly--I used about 1 tablespoon of sugar and bacon grease, both inside the batter and to grease the pan. By the time the pan and oven were hot, the batter was ready to pour. It was slightly thicker than pancake batter. With the full 2 tablespoons of bacon grease in the pan, I had no problems with sticking and it turned easily. It was nearly done at 10 minutes, so I only left it in another minute or so. I would probably increase the salt to 1/2 teaspoons, but other than that, it turned out great. Much quicker to the table than regular cornbread. Nice texture and flavor.