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Traditional Skillet Cornbread

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Here's a cornbread baked the old-fashioned way -- on top of the stove.

Source: Martha Stewart Living, June 1995
Servings

Ingredients

Directions

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How would you rate this recipe?
82
  • Genevieve Moore
    3 JUN, 2014
    This is a lovely dense, savory bread. I didn't find that it was too sweet. I had about 1/3 c of leftover polenta that I used as part of the cornmeal measurement, which added a great texture. I didn't have dry milk mix, so I used 1/3 c of half & half as part of the water measurement. Milk would probably work just as well. My stove setting goes from 1 to 7, and 1.5 - 2 is the best for this; it's important to keep the temp low and to check often to prevent burning.
    Reply
  • Lisa in Indy
    28 JAN, 2014
    Had potential but was a disappointment. Way too much sugar. I never put sugar in cornbread when I lived in Georgia. Needed more salt. Biggest complaint was cooking on stovetop is difficult to gauge if the bottom is burning, which it did. I used 1 c 2% milk, adding fresh lemon juice to make it like buttermilk. Added a sprinkle of freeze dried garlic. Cooked bacon and added minced garlic to the batter, bacon drippings to the skillet & to the batter. Better to bake in oven, if a next time.
    Reply
  • MacClain
    13 JUN, 2008
    Could the skillet cornbread be baked in the oven? If so, at what temp. and how long?
    Reply

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