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Skillet Cornbread

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1 1/2 cups self-rising cornmeal
1/2 teaspoon salt
1 1/4 cups whole milk
2 tablespoons bacon drippings

Preheat oven to 500F. Place bacon drippings into a seasoned cast iron skillet. Place skillet in oven for three to four minutes. While skillet is heating, combine cornmeal, salt, and whole milk and stir until well blended. Remove skillet from oven and pour bacon drippings into batter, quickly stirring to blend. Pour batter back into skillet (it should sizzle) and place back in oven. Reduce heat to 450F and bake for about 20 minutes, or until golden brown. - - - - - - - - - - - - - - - - - - NOTES : From the book "North Carolina Barbecue--Flavored By Time" by Bob Garner. John F. Blair--ISBN 0-89587-152-1

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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