SKILLET CORNBREAD

Skillet Cornbread image

Yield makes 8 servings

Number Of Ingredients 7

4 tablespoons bacon drippings or vegetable oil
1 large egg
3/4 cup milk or buttermilk (plus water as needed)
1 cup cornmeal
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt

Steps:

HEAT the oven to 450°F. Grease a 10-inch cast-iron skillet with 1 tablespoon of the drippings. Heat the skillet in the oven for about 10 minutes.
COMBINE the egg, milk, and remaining 3 tablespoons of bacon drippings in a medium mixing bowl.
STIR in the cornmeal, flour, baking powder, and salt. The batter should be creamy and pourable like pancake batter. If it seems too thick or thickens while the oven and skillet heat, stir in a little water.
POUR the batter into the hot skillet. Bake for 15 to 18 minutes, until the edges look deep golden brown and the top is firm to the touch.
Corn Cakes
You can also make corn cakes with this same batter, a popular carrier for a pile of pulled pork. Heat a greased griddle over medium heat. For each corn cake, pour about 1/4 cup of the batter onto the hot griddle. Flip when the edges are dry and the bottom side is a deep golden brown. The recipe will make about 12.
Note
You can substitute 1 1/4 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.