Skillet Corn Bread

This is the basic corn bread recipe that Barry makes . . .

Skillet Corn Bread     Full batch serves 8; half batch serves 4

Ingredients             Full batch / Half batch
Butter                    1/3 cup       2 tablespoons + 2 teaspoons
Cornmeal              1 1/4 cups   1/2 cup + 2 tablespoons
Flour, all-purpose  3/4 cup       6 tablespoons (or 1/4 cup + 2 tablespoons)
Baking powder      1 Tbsp.       1 1/2 teaspoons
Sugar, granulated  1 Tbsp.       1 1/2 teaspoons
Salt                        1/2 tsp.       1/4 tsp,.
Egg                        1 large        1/2 large or 1 small to medium
Milk                       1 cup          1/2 cup

1. Melt butter in heavy cast iron skillet (10 or 12" for full batch; 7 or 8" for half batch) in oven while preheating to 400°.
   
2. In a large mixing bowl mix cornmeal, baking powder, sugar and salt; stir in egg and milk.
   
3. Carefully tilt hot skillet to coat sides with butter and then pour the rest into the cornbread mixture; stir to just blend.
4. Pour mixture into hot skillet and about 20 mixtures for full batch; 15 minutes for half batch, or until golden brown and springy to the touch. 

   

   Ready to bake. 

   

   Ready to eat.

Recipe without photos . . .

Skillet Corn Bread     Full batch serves 8; half batch serves 4

Ingredient             Full batch / Half batch
Butter                    1/3 cup       2 tablespoons + 2 teaspoons
Cornmeal              1 1/4 cups   1/2 cup + 2 tablespoons
Flour, all-purpose  3/4 cup       6 tablespoons (or 1/4 cup + 2 tablespoons)
Baking powder      1 Tbsp.       1 1/2 teaspoons
Sugar, granulated  1 Tbsp.       1 1/2 teaspoons
Salt                        1/2 tsp.       1/4 tsp,.
Egg                        1 large        1/2 large or 1 small to medium
Milk                       1 cup          1/2 cup

1. Melt butter in heavy cast iron skillet (10 or 12" for full batch; 7 or 8" for half batch) in oven while preheating to 400°.
2. In a large mixing bowl mix cornmeal, baking powder, sugar and salt; stir in egg and milk.
3. Carefully tilt hot skillet to coat sides with butter and then pour the rest into the cornbread mixture; stir to just blend.
4. Pour mixture into hot skillet and about 20 mixtures for full batch; 15 minutes for half batch, or until golden brown and springy to the touch.