I've made cornbread this way all my life... the TRICK, is to add a 1/2 tsp kosher salt! Also, DO NOT use shortening - only bacon grease. (If you don't hear a sizzle when you pour the batter into the skillet, your pan isn't hot enough.) Remove as soon as possible onto a serving plate or flip it into a glass pie pan, otherwise, it will continue to "cook" as it cools! And since my daughter is gluten-sensitive only when consuming large amounts, I am still free to add my 1 Tbsp. AP flour, which does give it a lighter rise. I am always asked to bring my "skillet cornbread" to functions and gatherings!
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I've made cornbread this way all my life... the TRICK, is to add a 1/2 tsp kosher salt! Also,...