Herbed skillet cornbread

Yield: 8 servings

Measure Ingredient
1 cup Cornmeal
½ cup Allpurpose flour
1 tablespoon Sugar
1 tablespoon Baking powder
½ teaspoon Salt
1 cup Buttermilk
¼ cup Bacon drippings; (you can substitute
\N \N ; melted butter)
2 \N Eggs; lightly beaten
1 \N Teaspoon; fresh and finely
\N \N ; chopped: chives,
\N \N ; parsley, sage,
\N \N ; thyme

Preheat oven to 400 degrees.

In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

Add the buttermilk, bacon drippings or melted butter, and eggs and stir until just combined. Add the herbs and stir until the mixture is smooth.

Grease a heavy 9inch castiron skillet and set in the preheated oven for about 4 minutes. Remove from oven, pour in the batter, and bake for about 20 to 25 minutes or until the top is goldenbrown and a knife inserted in the center comes out clean. Cool on a wire rack, cut into large pieces, and serve warm or at room temperature.

Yield: 6 to 8 servings

CHEF DU JOUR DORI SANDERS SHOW #DJ9296 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

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