nto a 10-inch cast iron skillet.
Trim excess pastry along
iddle of oven and set skillet on rack; preheat to 450
Preheat oven to 400 degrees.Place a greased cast iron skillet in the oven as it preheats.
Sift together flour, salt, and sugar. Add cornmeal.
In a seperate container, combine eggs, milk, and shortening.
Combine wet and dry ingredients being careful not to over mix.
Pour batter into hot skillet. Bake for 20-25 minutes.
Combine cornmeal, baking powder, soda and salt in a large bowl, add eggs, buttermilk, and oil, stirring just until dry ingredients are moistened.
Place in a well greased 10 inch cast iron skillet in a 450F oven for 25 minutes or until lightly browned.
Prepare cornbread mix according to package directions,
ven. Set 10 inch cast-iron skillet on a rimmed baking sheet
Coat bottom and sides of 10-inch cast-iron skillet with bacon drippings; heat in a 450\u00b0 oven. Whisk together buttermilk and egg. Add cornmeal,
stirring well; whisk in baking powder, soda and salt. Pour batter into hot skillet. Bake at 450\u00b0 for 15 minutes or until cornbread is golden.
utter in a 10\" cast iron skillet ((2\" deep), over low heat
eat oil in a cast iron skillet over medium heat; stir in
Preheat oven to 450\u00b0.
Put shortening in 9 inch iron skillet. Heat in oven because skillet must be very hot when batter is put into it.
Mix corn meal, salt, soda and sugar in bowl.
Add boiling water to coat the meal (improves texture).
Add buttermilk, eggs and baking powder.
Mix well.
Remove hot skillet from oven, pour excess melted fat into batter, mix again quickly and pour batter into hot pan.
Bake 20-25 minutes.
Brown top quickly under broiler.
Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
Mix cream-style corn, cornmeal, buttermilk, sour cream, yogurt, eggs, salt, and red chile pepper together in a bowl to form batter. Remove skillet from oven using oven mitts; pour in batter.
Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.
Preheat oven to 450 degrees.
Mix all ingredients together.
Pour into a pre-heated, oiled or greased 8-9\" iron skillet.
Bake for 20 minutes.
Add corn, jalapenos, bacon, etc. for variety.
Pouring the batter into the hot skillet gives it a crisp crust.
Mix first 8 ingredients and put in hot iron skillet that has the oil in it.
Spoon some of the oil as it rises over the top of meal mixture.
Bake until golden brown at 425\u00b0.
Pour the oil into an iron skillet.
Heat until oil is hot. Pour in batter.
Bake at 390\u00b0 for about 40 minutes, or until done.
Combine all ingredients; stir until all dry ingredients are moistened.
Place cast-iron skillet in a 475\u00b0 oven until skillet is hot.
When skillet is heated, spoon in mixture and bake for 20 minutes.
Serve hot, buttered.
n a 10-inch cast-iron skillet on the stovetop using high
Cook bacon in an 8-inch cast-iron skillet until crisp.
Remove bacon, reserving 2 tablespoons drippings.
Heat skillet with drippings in a 425\u00b0 oven for 5 minutes.
Combine crumbled bacon and cornbread mix and remaining 4 ingredients, stirring just until dry ingredients are moistened.
Remove skillet from oven.
Pour mixture into skillet.
Bake at 425\u00b0 for 30 to 35 minutes or until golden brown.
acon grease in a 9\" iron skillet and heat till the shortening
br>Grease 10-inch cast-iron skillet with 1 tablespoon melted butter
at in 7-8 inch iron skillet and heat in preheated oven