Libbies Skillet Corn Bread

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“Very old way to make cornbread. I made this. It had a nice crispy bottom because the oil was hot when I put it in pan. I used margarine instead of lard; it was okay. It is lighter than Southern cornbread; the batter is a lot looser than Southern corn bread but don't worry; it comes together great; it is a little moister and sweeter but tastes very good.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix flour, cornmeal, sugar, baking soda and salt together.
  2. Add sour milk, sweet milk, and egg; stir until just combined.
  3. Put a tablespoon lard in a pan like cast iron skillet and let it get hot.
  4. Pour the mixture in the skillet.
  5. Cook for a minute on stove top.
  6. Bake at 425 degrees Fahrenheit for 15 mnutes.

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