* Exported from MasterCook *
Cornbread, Sybil's
Recipe By :Clyde Van Arsdall
Serving Size : 9 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Cast-Iron Skillet Hand Made
Posted
Amount Measure Ingredient -- Preparation Method
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1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs -- beaten
1 cup whole milk
1/4 cup vegetable oil
3 tablespoons bacon fat
Active: 10 min
Total: 45 min
Serving suggestions: salted butter, blackstrap molasses
Special equipment: a 9" square cast-iron skillet
Position an oven rack in the center of the oven and preheat to 400F.
Sift together the cornmeal, flour, sugar, baking powder and salt in a
mixing bowl. Add the eggs, milk and oil and mix together using a
rubber spatula until barely combined (it will not be smooth). Be
careful to not overmix as this will prevent the cornbread from rising.
Spoon the bacon fat into the center of a 9" square cast-iron skillet.
Slide the skillet into the oven to melt the bacon fat and get it
almost smoking, 5 to 10 minutes. Carefully remove the skillet from
the oven and set on the stove.
Immediately pour the cornbread batter into the hot skillet. (As the
batter is added to the skillet, the bacon fat surrounds it on the
sides and bottom and will essentially fry the crust in the oven.)
Quickly transfer the skillet back to the oven. Bake until the top is
golden brown and a toothpick inserted into the center comes out
clean, about 20 minutes.
Let cool slightly in the skillet. Cut into 9 squares and serve warm
with salted butter and blackstrap molasses.
S(Internet address):
https://www.cookingchanneltv.com/recipes/sybils-cornbread-5293843
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Per Serving (excluding unknown items): 255 Calories; 13g Fat (45.3%
calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber;
55mg Cholesterol; 389mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 1208