Grammaws Black-skillet Cornbread
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 1
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs lightly beaten
- 2 tablespoons flour
- 2 cups buttermilk
- 2 cups stone-ground cornmeal, white
- 2 tablespoons canola oil or corn oil
- Carbohydrate 303.868124987905 g
- Cholesterol 2134.6 mg
- Fat 94.4537499998447 g
- Fiber 26.6242506493819 g
- Protein 108.996074998363 g
- Saturated Fat 22.2121424999754 g
- Serving Size 1 1 Serving (1383g)
- Sodium 2593.67499999968 mg
- Sugar 277.243874338523 g
- Trans Fat 11.5121974999485 g
- Calories 2458 calories
Preheat oven to 450 degrees. Grease skillet and place in oven to heat. Combine all the dry ingredients and whisk to mix. Add eggs, buttermilk and oil. Mix just enough to be sure all the dry ingredients are moist and there are no dry lumps. Pour into smoking-hot skillet, (batter should sizzle and start to puff around edges. Return to oven and bake for 30-50 minutes or until cake tester inserted in center comes out clean. (ovens vary) For variations, you can add freshly-cut-off-the-cob sweetcorn. You can add some diced or chopped green chiles, Jalapenos, Habaneros or what suits your fancy. You can add crumbled crisp bacon You can add some finely diced onion lightly toasted in the oven. You can add a bit of grated cheese. I grate it fairly fine and let it air dry for close to an hour so it doesnt melt away to nothing. Cut into wedges. serve hot with fresh butter. ,
