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Epicurean Kentuckian: Crusty, crumbly iron skillet cornbread



2010-01-03 - Columbia, KY - Photo by Pen.
Mema Marcum's Sulphur Well skilletbread. Poor folks food good enough for royalty. Made to eat slathered with real cow butter, crumbled in cold buttermilk, or used in soupbeans instead of crackers. It's easy to make, easy to bake, great to eat.

Ingrediments:
  • 1 cup (we use Martha White) corn meal
  • 3/4 cup milk (butterbmilk is better)
  • 1 farm fresh, backyard chicken egg
Combine ingredients and mix well. Heat iron skillet with 1/4 cup of olive oil until hot. Add cornbread mixture and bake at 450 degrees F. until well browned. Eat hot with cow butter. Eat cold anytime.


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