Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Skillet Cornbread
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¼ cup all purpose flour |
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¼ cup corn meal |
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1 teaspoon baking powder |
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¼ teaspoon salt |
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1 egg, beaten |
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¼ cup milk |
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Vegetable oil |
Pour about 1 ½ tablespoons vegetable oil into bottom of 8" skillet and heat between low and medium.
Mix flour, meal, baking powder, and salt. Stir together egg, milk, and 1 tablespoon vegetable oil and add to dry mix.
Pour mixture into heated skillet. Cook 5 minutes; turn and cook, covered, an additional 5 minutes or until golden brown. Turn out onto small plate, cut into slices, and top with butter if desired.
NOTE: This is in the 1981 Southern Living Yearbook and is a simple hoecake. I fix it with black beans and rice if I don’t have the ingredients for the Delicious Cornbread on hand. This can easily be cut into two, four, six, or eight slices and fits on a salad plate easily. And I always have those ingredients in my pantry.