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Appalachian Skillet Corn Bread
This corn bread differs from other corn bread recipes in that it is less sweet and uses white corn meal instead of yellow. They look down on the yellow, sweetened variety of corn bread, and I tend to agree. They serve corn bread wedges with pinto beans, green beans, and pan fried potatoes. Sliced onions, cucumbers and tomatoes are other popular accompaniments.
2 cups self rising white corn meal mix
1 cup self rising flour
Water as needed
Preheat oven to about 500 degrees F (very hot). Place a well-seasoned cast iron skillet in the middle rack of the oven, with a liberal coating of vegetable oil or shortening on all the internal surface of the skillet. The more oil you use, the crunchier the crust will be.
Place corn meal mix and flour in a bowl while the oven and skillet are preheating. Mix the two together thoroughly to prevent lumping. Add water to this mixture and stir. Add the amount of water that it takes for the mixture to be about the consistency of a cake batter.
Take the hot skillet out of the oven carefully, using a potholder. Pour the corn meal mixture into the skillet. Place it back into the oven and cook about 20-25 minutes, or until the top is brown.
Remove the skillet from the oven. Place a plate on top of the cornbread, top down, while it is still hot. Flip the skillet over and let the cornbread fall out onto the plate.
Provide butter for spreading on top if desired.
Some people crumble a piece of cold leftover cornbread up and pour milk on it, and eat it with a spoon after it gets soft..almost like a cold cereal…but this is more of a late night treat.
For best results, use the skillet only for cornbread. Brush any crumbs out of the skillet after using it. Coat it sparingly with oil after using it to keep it seasoned well. Some folks put a paper towel in the interior of the pan after coating it with oil, and store it like that. Using the skillet for other things will likely cause the bread to stick.
This corn bread differs from other corn bread recipes in that it is less sweet and uses white corn meal instead of yellow. They look down on the yellow, sweetened variety of corn bread, and I tend to agree. They serve corn bread wedges with pinto beans, green beans, and pan fried potatoes. Sliced onions, cucumbers and tomatoes are other popular accompaniments.
2 cups self rising white corn meal mix
1 cup self rising flour
Water as needed
Preheat oven to about 500 degrees F (very hot). Place a well-seasoned cast iron skillet in the middle rack of the oven, with a liberal coating of vegetable oil or shortening on all the internal surface of the skillet. The more oil you use, the crunchier the crust will be.
Place corn meal mix and flour in a bowl while the oven and skillet are preheating. Mix the two together thoroughly to prevent lumping. Add water to this mixture and stir. Add the amount of water that it takes for the mixture to be about the consistency of a cake batter.
Take the hot skillet out of the oven carefully, using a potholder. Pour the corn meal mixture into the skillet. Place it back into the oven and cook about 20-25 minutes, or until the top is brown.
Remove the skillet from the oven. Place a plate on top of the cornbread, top down, while it is still hot. Flip the skillet over and let the cornbread fall out onto the plate.
Provide butter for spreading on top if desired.
Some people crumble a piece of cold leftover cornbread up and pour milk on it, and eat it with a spoon after it gets soft..almost like a cold cereal…but this is more of a late night treat.
For best results, use the skillet only for cornbread. Brush any crumbs out of the skillet after using it. Coat it sparingly with oil after using it to keep it seasoned well. Some folks put a paper towel in the interior of the pan after coating it with oil, and store it like that. Using the skillet for other things will likely cause the bread to stick.