Mar 122013
 

“Pat’s Cornbread in a Skillet”

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I have some friends who operate a bed and breakfast just outside of the little town of Lincoln, Montana, otherwise known as the Home of the Unabomber, Ted Kaczynski.  You probably remember when he was arrested?  If not, you may be too young, ’cause the spell check recognized the name I was trying to type, so his fame extends at least that far.  So that is pretty much irrelevant, but at least his arrest put Lincoln on the map.  So now you have this for a point of reference.

Patty is a fabulous cook who can put on a meal for 80 people with the greatest of ease.  She is a wise woman with what I think are Hollywood looks.  Her husband, Rick, is a Paul Bunyan, Grizzly Adams sort of guy and is the perfect antithesis of the Unabomber.  Both of them are inimitable people, with hearts as large as the Montana Big Sky.  I know that is an exaggeration, but, well, you get the point.

Their new venture is this:  they are a “safe house” for girls that need a new start in life.  A HUGE new start—a start that is free from prostitution, drugs and the life they could not call their own.  Perfect for this mission, they no doubt will succeed in being the parents that these girls could only dream of having, mentors that will show them the way to freedom through Christ.   I love them for their kind, sweet mission.

I also love to stay at the expansive log home, and dine at the bed and breakfast table.

But I digress–among all these other wonderful qualities, Patty can bake up the most undeniably delicious cakelike cornbread!  Her recipe is simple, uses common ingredients, and is often requested when I serve it up.

My recipe card calls it “Patty’s  Corn Bread”, but I shall rename it, “Pat’s Cornbread in a Skillet”.  Because blog recipes sort of demand a better name.

Name it what you like, but just be ready to share the recipe if you make it for your friends.  You will understand why it qualifies for the “Only My Best Recipes” award.

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Here it is–

“Pat’s Cornbread in a Skillet”

Place a 10” cast iron skillet in the middle rack of your oven.  Turn on your oven to 350 degrees.

Combine these dry ingredients in a large bowl:

1 ½ c. flour

2/3 c. sugar

½ c. cornmeal

1 T. baking powder

½ t. salt

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Next, place 1/3 c. butter into the skillet and return it to the oven.  Allow the butter to melt and bubble.

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Now, combine the wet ingredients:

1 ½ c. water or milk

2 large eggs

1/3 c. vegetable oil

Mix these ingredients thoroughly in a smaller bowl.

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Once the butter in the skillet is bubbly, stir the wet ingredients into the dry, and stir just until all the ingredients are combined.

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Remove the skillet from the oven, and slowly pour the batter into the pan, being careful to pour directly into the middle of the skillet. This will allow the butter to surround the edges of the batter so as to create a crispy, buttery crust.

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Bake for approximately 35 minutes, but check it after 25 minutes, because your oven may behave differently than mine.

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Serve hot, with honey or maple syrup and butter, or if you like, naked. It is that scrumptious.  I promise.  The crispy buttery edges are so delectable that you will never make your old recipe again, if you did have one.  And if this is your first (cornbread) rodeo, no other recipe will measure up to the Lincoln, Montana version.

I promise. I unconditionally promise.

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Here is the Ziplist version:

“Pat’s Skillet Corn Bread” the most delectable corn bread your lips and maple syrup will ever meet.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

8 - 10 servings

“Pat’s Skillet Corn Bread”  the most delectable corn bread your lips and maple syrup will ever meet.

Using a cast iron pan is the best, but you can still use any 9 inch pan. Darker is better!

Ingredients

  • 1 ½ c. flour
  • 2/3 c. sugar
  • ½ c. cornmeal
  • 1 T. baking powder
  • ½ t. salt
  • 1 ½ c. water or milk
  • 2 large eggs
  • 1/3 c. vegetable oil

Instructions

  1. [For detailed and pictured directions, go to: /http://www.onlymybestrecipes.com/category/recipes/quick-breads/]
  2. Place a 10” cast iron skillet in the middle rack of your oven. Turn on your oven to 350 degrees.
  3. Combine the dry ingredients in a large bowl.
  4. Next, place 1/3 c. butter into the skillet and return it to the oven. Allow the butter to melt and bubble.
  5. Now, combine the wet ingredients thoroughly in a smaller bowl.
  6. Once the butter in the skillet is bubbly, stir the wet ingredients into the dry, and stir just until all the ingredients are combined.
  7. Remove the skillet from the oven, and slowly pour the batter into the pan, being careful to pour directly into the middle of the skillet. This will allow the butter to surround the edges of the batter so as to create a crispy, buttery crust.
  8. Bake for approximately 35 minutes, but check it after 25 minutes, because your oven may behave differently than mine.
  9. Serve hot, with honey or maple syrup and butter, or if you like, naked.

Notes

Be ready to share this recipe!

http://www.onlymybestrecipes.com/pats-skillet-corn-bread-the-most-delectable-corn-bread-your-maple-syrup-will-ever-meet/

 

 Posted by at 4:46 pm

  4 Responses to ““Pat’s Skillet Corn Bread” the most delectable corn bread your lips and maple syrup will ever meet.”

  1. Wow a Patty recipe! “inimitable” people? I had to go look it up!

  2. Hi Arlene, Your blog and your recipes look great! I am going to try several. You have a lot accomplished on your blog. Congrats!
    Rita

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