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    Alabama Cornbread

    Source of Recipe

    J & S Favorite Old Recipes MSN recipe cooking web site - Spotlight recipe of the week

    Recipe Introduction

    This is a rather unique recipe as this bread is made in a SKILLET! It was posted by Steven Blessings.

    Recipe Link:

    List of Ingredients

    Alabama Cornbread

    Big Skillet 10 inches or so Cast Iron of course

    1 egg
    1 4/5 cups buttermilk
    4 tbsp. vegetable or olive oil
    *2 scant cups self-rising cornmeal mix
    1 tsp. salt (optional)
    *If you don't have self-rising cornmeal, you can use regular cornmeal plus
    1 tsp. baking soda and 2 tsp. baking powder


    1. Pre-heat the oven to 500 degrees.

    2. Beat the egg in a medium- to large-sized bowl.

    3. Add the buttermilk and oil. Mix.

    4. Add salt (optional, and not at all necessary).

    5. Gradually add the cornmeal, and stir just until blended.

    6. Coat the inside of the skillet with about 1 tbsp. of oil. Heat it on an eye of the stove until it smokes. By now the oven should be good and hot, too.

    7. Pour the batter into the skillet. It will give off a satisfying sizzle.

    8. Put the skillet into the oven. (This is why you can't use one with a plastic or wooden handle.)

    9. Check on the cornbread after about 15 minutes, and keep looking at it every minute or two. Opening the oven door lets out a lot of the heat really fast, so just look through the glass window if your oven door has one; if it's old and dingy like mine, use a flashlight.

    When it's done the cornbread should be a lovely golden brown, and a knife inserted should come out clean. It should take 20 minutes at the most.

    Serve hot. Slather with butter or margarine. Or pour yourself a great big glass of milk and crumble it up in with's good




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