FAMOUS FAMILY RECIPES SERIES

RECIPE # 10 FANNIE PEARL’S CORBREAD

Fannie Pearl’s Southern Skillet Cornbread, this Famous Cornbread recipe goes great with Pinto Beans, Butterbeans, or in a glass of buttermilk (or sweet milk), Black Eyed Peas, Sauerkraut, or sliced open face with honey or syrup. It is a food staple.

Ingredients:

1 cup Flour
1 cup Yellow Corn Meal
4 tsps. Baking Powder
3/4 Tablespoon Salt
2 Eggs, beaten
1 cup Milk

Directions;

Preheat oven to 450 degrees.
Add 1/4 cup Shortening to a 10” Iron Skillet and heat in oven until very hot while mixing Cornbread batter. (Do not substitute oil or Cornbread may stick to skillet.)
Stir Flour, Corn meal, Baking powder, and Salt together. Add Eggs and Milk. Beat all ingredients together. Using potholder swirl hot shortening around edges of skillet. Sprinkle a little Corn Meal in bottom of Skillet. Pour in the batter. Batter will sizzle a little in the hot skillet. Bake 15 minutes until browned on top. Place a paper towel on cutting board to prevent Corn Bread from sweating. Turn Corn Bread out upside down on paper towel. Cut in pie shaped pieces and serve with butter.

(Note: Fannie Pearl’s Corn Bread recipe is without sugar or oil (except the melted shortening in the skillet) resulting in a more course texture than typical.)

Nutrition: Covers the food groups of Corn and Bread.

I don’t share these recipes with just anyone.

“Do not be anxious saying, ‘What shall we eat?’” Jesus