Libbies Skillet Corn Bread

Total Time
25mins
Prep 10 mins
Cook 15 mins

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. It is lighter than Southern cornbread; the batter is a lot looser than Southern corn bread but don't worry; it comes together great; it is a little moister and sweeter but tastes very good.

Ingredients Nutrition

Directions

  1. Mix flour, cornmeal, sugar, baking soda and salt together.
  2. Add sour milk, sweet milk, and egg; stir until just combined.
  3. Put a tablespoon lard in a pan like cast iron skillet and let it get hot.
  4. Pour the mixture in the skillet.
  5. Cook for a minute on stove top.
  6. Bake at 425 degrees Fahrenheit for 15 mnutes.
Most Helpful

5 5

Yes this is a very old fashion way of making cornbread with that nice old fashion flavor that comes from pouring the batter into the hot lard (bacon grease in our case). I made as written and liked that this recipe called for an 8-inch cast iron skillet. This is not an overly sweet bread and yes it was perfectly right at the 15 minute mark. Thanks for the post.

5 5

I loved this cornbread! The method is a bit different from the way I've made cornbread in the past but the end result had a very nice crumb without any grittiness. I used a bit of lemon juice to sour my milk and followed the directions as written.