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Cornbread: Southern Skillet Recipe
Cornbread is classic Southern (U.S) eats! It goes with everything from soup, to stewed greens, to rice & beans: the prefect compliment to any dish with a little juice! Jiffy boxed mixed is popular, but you pay extra for a premix using low-quality ingredients, and a long list of preservatives: this is the upgrade!
- 2/3 cup (1.5 dl.) all-purpose flour
- 2/3 cup (1.5 dl.) yellow corn meal (polenta)
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup cream or milk
- 2 tablespoons melted butter
- 1 tablespoon bacon fat (optional)
Tip: What’s that nice flavor Jiffy flavor come from?
Jiffy has HYDROGENATED LARD. A low grade way to get good flavor. Lard is rendered pig fat, and is not as bad for you if it’s unprocessed… unlike shortening or hydrogenated oil. I use bacon fat (plus butter.) It’s like lard but with a salty smokey flavor: this is a plus in my book. However, if you’re not a fiend like me and don’t save bacon fat, then just stick with the butter.
Preheat oven to 175C or 350F or average heat, you know your oven better than me.
Put butter & bacon fat in metal bowl and melt in heating oven.
While that is happening: add your cornmeal, flour, sugar, salt, baking powder to another mixing bowl.
Grab your metal bowl out the oven and sift the flour mixture into the main metal mixing bowl. This helps the batter to be well mixed and a little lighter in texture (not necessary but I don’t make cornbread too often so I don’t mind putting in a little more work).
Mix a bit, then add the egg and the cream: stir thoroughly, no lumps.
Heat your skillet on the stove. If you don’t have a small skillet (WHY??), then you can just use a muffin tin or any baking form, but then you have to skip this deliciousness step…
Add a little bacon fat to the ht skillet and spread all around (even sides) then pour in the cornbread batter: this makes a nicely flavored crispy brown crust on the bottom!
Bake cornbread for about 15 mins or until you see some brown spots on top.
Leftovers: You can keep your cornbread at room temperature for a day or two wrapped in plastic wrap.
Wondering what the ingredients of Jiffy cornbread mix are? Well, take a look:
INGREDIENTS: WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, ANIMAL SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOWING: LARD, HYDROGENATED LARD, PARTIALLY HYDROGENATED LARD), contains less than 2% of each of the following: BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, WHEAT STARCH, NIACIN, REDUCED IRON, BHT PRESERVATIVE, TOCOPHEROL PRESERVATIVE, CITRIC ACID PRESERVATIVE, BHA PRESERVATIVE, TRICALCIUM PHOSPHATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE.