Savory Cornbread
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A cornbread for your spicy and or tangy dishes -- nothing sweet about it. Most cornbread calls for one egg. I think the extra egg gives the bread more body and tenderness. This bread bakes in a 10- or 12-inch cast-iron skillet. If you don't have one, c'mon, it's time to get real.
- Ready In:
- 25mins
- Serves:
- Yields:
- Units:
1
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ingredients
- 1 cup cornmeal
- 1⁄4 cup flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 2⁄3 teaspoon salt
- 3⁄4 cup plain yogurt (or buttermilk)
- 2 eggs
- 1⁄4 cup melted butter (or corn oil, or bacon grease)
directions
- Preheat oven to 400 degrees.
- Put the butter or other fat into a cast-iron skillet, place the skillet in the oven while it heats and you mix the ingredients.
- Combine dry ingredients.
- Lightly beat eggs and combine with yogurt. Add to dry ingredients. Stir just enough to mix.
- Take the skillet out of the oven. Carefully tilt to coat sides with fat. Pour the melted fat into the batter. Mix well.
- Transfer batter to hot skillet, smoothing the surface if necessary.
- Bake for 14 minutes if you're using a 12-inch skillet, until bread pulls away from sides of skillet and is barely golden. If you're using the 10-inch skillet, it may need closer to 20 minutes, but don't overbake.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Paprika Pink
Contributor
@Paprika Pink
Contributor
"A cornbread for your spicy and or tangy dishes -- nothing sweet about it. Most cornbread calls for one egg. I think the extra egg gives the bread more body and tenderness. This bread bakes in a 10- or 12-inch cast-iron skillet. If you don't have one, c'mon, it's time to get real."
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