VINTAGE CORNBREAD SKILLET RECIPES

Steps:

• Place the cornmeal in a small mixing bowl.
• Add the flour.
• Add the salt.
• Use a fork to mix the dry ingredients together.
• Gradually stir in enough hot water to make a thin batter.
• Let the batter rest while you heat up your skillet.
• Place a skillet over Medium heat on your stove top.
• Add enough oil to slightly coat the bottom of the pan.
• Use a ¼ cup measuring scoop to add batter to the hot oil.
• Do not crowd the pan.
• Watch for the bottom edges to turn brown, and for bubbles to appear in the batter.
• When the top begins to dry, flip the cornbread over.
• Let it cook for 2-3 minutes per side until done.
• Remove from pan and place on folded paper towels to drain.
• Serve warm.
• Enjoy!

Steps:

• Preheat oven to 425°F. Place a 10-inch cast-iron skillet in oven for 10 minutes.
• Meanwhile, stir together cornmeal, flour, sugar, baking powder, and salt in a large bowl; set aside.
• Whisk together buttermilk, eggs, and 4 tablespoons of the butter; stir into cornmeal mixture just until combined.
• Remove skillet from oven, and add remaining 1 tablespoon butter to skillet; swirl butter around skillet until heated through, about 30 seconds. Carefully pour batter into hot skillet. Bake in preheated oven until cornbread is golden and pulls away from sides of skillet, 18 to 20 minutes. Remove from oven, and let cool 3 to 5 minutes before inverting onto a wire rack; slice and serve warm.