8 skillet cornbread southern Recipes

yellow cornmeal, flour, salt, baking powder, baking soda, sugar, eggs, beaten, vegetable oil , for skillet, milk, mayonaise

vegetable shortening, cornmeal, all-purpose flour, baking powder, salt (optional), milk, egg

cornmeal mix (we used to use only three rivers, but can tsp find that in the area any more. sadness! lol white lily makes very dense, crumbly corn bread. don tsp buy it! still looking for a really good replacement)., be sure to get the mix, it already has leavening ingredients. if you don tsp have conrmeal mix, add 3 t baking powder and 1/2 t salt, eggs, beaten, buttermilk, just under, bacon grease, iron skillet

homemade chicken broth (see zaar tutorial), homemade skillet cornbread (skillet cornbread ( 2 batches), sandwich bread (white or wheat), sliced celery, chopped onions, green onion, thinly-sliced (including some of the green stems), green bell pepper , chopped (optional, but i include it), butter or 8 tbsp margarine, chopped italian parsley, eggs, divided, kosher salt or sea salt, to taste, freshly-ground pepper , to taste, seasoning salt , to taste (optional), sage , to taste (optional)

a 10 cast-iron skillet, cooking oil (do not add to the below ingredients; it s for the skillet), corn meal, brown rice flour or sorghum flour, baking soda, sea salt, xanthan gum, eggs, full-fat evaporated canned milk, plain yoghurt or buttermilk or sour cream, cooking oil

melted butter (or bacon fat), all-purpose flour, stoneground cornmeal, sugar, salt, baking powder, irish cheddar cheese (grated ), buttermilk, vegetable oil (or melted butter), egg (beaten ), figs (or 1/2 cup dried , remove stems and chopped), fennel seed