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Nutrition Facts
Serving Size 1 (105g) Recipe makes 6 servings
Calories 280
Calories from Fat 106		(37%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 414mg		17%
Potassium 153mg		4%
Total Carbohydrate 38.2g		12%
	Dietary Fiber 2.0g	8%
	Sugars 4.5g
Protein 6.2g		12%
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Skillet Cornbread II

Recipe #19387 | 35 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Aroostook
Feb 11, 2002

The oldtimers in Maine call their cast iron fry pans, "spiders". But thought naming this recipe "Spider Cornbread" might scare ya'! =0 =)

SERVES 6 (change servings and units)

Ingredients

1/4 cup vegetable shortening
1 tablespoon baking powder
1 cup cornmeal
1 cup flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup milk
1 egg

Directions

1
Preheat oven to 425 F degrees.
2
Melt shortening over medium heat in a 10 inch cast iron fry pan for 3 minutes.
3
Mix dry ingredients in a bowl.
4
Add milk and egg.
5
Mix well.
6
Quickly stir in hot melted shortening to batter.
7
Pour batter into hot skillet.
8
Bake in hot oven for 20-25 minutes.
9
Turn out on clean tea towel and serve.

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Featured Reviews for This Recipe

From: Pastryismybiz

On Jun 28, 2006

I rated this high for the simplicity of the recipe. Taste is delicous and they are moist and crumbly. I got to use the corn stick cast iron pan I've had forever and although the first batch some stuck, I let the second batch bake longer and they turned out of the pan fine.

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From: Sharon A. H

On Nov 22, 2004

This came out good but could have been a little sweeter for my taste. After taking out of oven, I rubbed the top with butter. The consistency was just right. I just might add a little more sugar next time.

1 person found this review helpful

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