Often simply called skillet bread, this staple of the American South has stood the test of time. The dish’s long history started with Native Americans, who were the first to cook ground cornmeal, milk, and eggs in oiled iron pans. I make my cornbread with butter, but traditionally, it was cooked with bacon or other pork drippings. Use the oil of your choice, but don’t even think about subbing out the cast-iron pan.
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