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Standard, basic corn bread. This really should be made in a cast iron skillet heated in the oven while it heats up. When using this corn bread for dressing, make it a day ahead of time, break it up into large pieces and let it dry out some.


Preparation Time: 30 minutes    Serving Size: 8-inch cake

  • 2 cups plain cornmeal
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 1/4 cups milk (approximate)
  • 1/4 cup shortening

 Set oven to 425. Melt shortening in an 8-inch cast iron skillet while oven heats. When shortening is melted, pour into a heat-proof dish, set aside and return skillet to oven. Mix flour, salt and baking powder together in a large bowl. Stir in cornmeal. Crack eggs into a 2-cup measuring cup and lightly beat. Pour in enough milk to fill the 2-cup measure and stir. Make a well in the center of the dry ingredients and pour in the egg/milk mixture. Mix from the outside in with a fork until just smooth. DO NOT OVER MIX. Just when all is mixed, at the last minute, pour in the melted shortening and stir. Quickly pour entire mix into the hot skillet and bake 20-25 minutes. Cool 10 minutes in the skillet.


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