Last modified: Sat Mar 5 13:00:05 EST 2022

Skillet cornbread

Preheat oven to 500 K (440 degrees F).  Smear the inside of a #7 cast iron skillet with generous amounts of cold butter.  Quickly combine wet and dry ingredients, scrape into skillet, and promptly move to bottom rack.  Bake 20 minutes.  Cut radially and serve with butter or margarine.  Makes 4 country servings (8 city).

When reheating, slice pieces horizontally and crisp up on griddle or in toaster/oven.

For a dry, crumbly cornbread that will soak up more butter, substitute light olive oil for the corn oil.