Southern-Style Skillet Cornbread
Appears in Cook's Country February/March 2008, Cook's Country TV
Dry-toasting the cornmeal before mixing the batter maximizes the corn flavor in this savory bread.
WHY THIS RECIPE WORKS
Unlike sweet and cakey Northern versions that are better suited to the dessert table, Southern cornbread recipes contain neither sugar nor flour, making them savory enough to join the main course. We wanted to develop a proper Southern corn...