Corn Bread in a Skillet

Gayle B. Smith

Corn Bread in a Skillet

Makes 4 servings. Recipe is from Gayle B. Smith, who said, “This is a recipe I have used for years to make corn bread in a small black skillet.”

1 egg, slightly beaten

3/4 cup milk

1 cup cornmeal mix (I prefer Martha White self-rising buttermilk cornmeal mix, white)

21/2 tbls. canola oil, divided

1. Place 6-inch iron skillet on the middle oven shelf. Heat oven to 400 degrees.

2. Mix egg, milk and cornmeal mix to make batter.

3. Once the oven has reached 400 degrees, with a pot holder remove the skillet and add 11/2 tablespoons oil into the skillet, completely coating the bottom and sides of the skillet.

4. Place the remaining 1 tablespoon oil in the corn meal batter, stir, and put batter into the skillet, returning it to the oven. Bake about 32 minutes.