Everyone needs a good cast-iron skillet.
We both still haveand useskillets of hers that have made cornbread more times than well ever know.
Reprinted with permission fromGood Lookin CookinCopyright 2024 Dolly Parton and Rachel Parton George.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Photographs copyright 2024 by Aubrie Pick.
Remove from the burner.
In a large bowl, whisk together the cornmeal mix, buttermilk, salt and pepper.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Add 2 tablespoons of the hot grease or shortening into batter and mix well.
Pour the batter into the hot skilletit will sizzle a bit on the sides, but thats good!
Place the skillet in the oven and bake until golden brown, about 25 minutes.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Remove from oven and let cool for 10 minutes in the pan.
Note
White Lily cornmeal mix is higher in sodium than Martha White.
If you use White Lily, you may want to reduce or omit the salt.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
