Skillet Cornbread

Received a Facebook IM from my oldest son requesting some recipes…his message in part reads “Stat Mom... Mother f*cking stat!!! It's an emergency... DIL hasn't been properly Southernized in the past decade and I take full responsibility... please help Mom?”

After I picked myself up off the floor and dried my eyes from laughing so hard, I started searching cookbooks.

Since I haven’t shared a recipe lately and had to write them up for son and DIL, thought I’d share one with all y’all.

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Ingredients

• 1 cup yellow corn meal
• 1 ½ teaspoons baking powder
• ½ cup flour
• ¾ teaspoon salt
• 1 tablespoon sugar
• ¼ cup melted butter
• 2 large eggs
• 1 cup milk

Instructions

1. Add all ingredients to bowl and beat briskly until well blended
2. Pour half of mixture into greased 8 or 9 inch skillet
3. Brown over medium heat for 8 to 10 minutes
4. Turn and brown the other side
5. Repeat with remaining mixture
6. Cut into wedges
7. Top with pats of butter while hot

Notes

• A lot of times, I used evaporated milk instead of regular milk
• The recipe claims it serves 4 – Ha! That’s only 2 wedges per person and with my guys…not nearly enough! I always had to make a double sometimes triple batch.
• Best served hot
• Usually placed the finished wedges in a warm oven while making the others