Skillet Cornbread

For those of you playing along at home, today is day two of the 12 Days of Oscar.  The second movie in the series this year was also nominated for but did not win an Oscar.  The 1999 film The Green Mile, based on the Stephen King novel, is a story told in a flashback format.  It follows the story of corrections officer Paul Edgecomb (Tom Hanks) through the summer of 1935 when he witnessed a series of supernatural events after the arrival of inmate John Coffey (Michael Clark Duncan, nominated for Best Supporting Actor).

Soon after John Coffey arrives at the prison, he cures officer Edgecomb’s urinary tract infection.  He later also heals the warden’s terminally ill wife.  When he is asked how he performs these feats, Coffey replies that he has “taken them back.”  For his assistance with the urinary tract infection, Edgecomb’s wife bakes cornbread and sends it in with Edgecomb as a gift for Coffey.

Cornbread doesn’t get much tastier than cornbread made in a skillet.  A good, well-seasoned cast iron skillet makes this quick to prepare and a breeze to remove from the pan.  It’s delicious slathered in butter or honey.  It’s the perfect side for a bowl of chili.  It is sooooooo much better than anything you’re going to make from a boxed mix.  I cooked this with bacon grease, but if you don’t keep bacon grease around you can use shortening in the skillet instead.

skillet corn bread

Skillet Cornbread

Ingredients:

  • 1 C. yellow cornmeal
  • 1/2 C. all-purpose flour
  • 1 tsp. salt
  • 1 Tbsp. baking powder
  • 1 C. buttermilk
  • 1/2 C. milk
  • 1 whole egg
  • 1/2 tsp. baking soda
  • 1/4 C. butter, melted
  • 2 Tbsp. bacon grease or shortening

Directions:

Preheat oven to 450 degrees.

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

Combine the buttermilk and milk together in a liquid measuring cup and add the egg.

Stir the egg and milks together with a fork, then add the baking soda and stir to combine.

Pour the milk mixture into the cornmeal mixture and stir with a fork until combined.

In a small bowl, melt the 1/4 C. of butter and slowly add it to the batter, stirring until combined.

Melt the bacon grease or remaining 2 Tbsp. of shortening over medium heat.

Pour the batter into the hot skillet and spread to even out the surface- the batter should sizzle when you pour it in.

Cook the cornbread on the stovetop for 1 minute, then bake for 20-25 minutes until golden brown with crispy edges.

Source: slightly adapted from The Pioneer Woman

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