Recipe box: Cast-iron skillet cornbread

Here's a good skillet cornbread recipe from Natural Foods Epicure: No Salt, No Sugar, No Artificial Ingredients, All Natural Foods Cookbook by Nancy Albright. This book is from 1977 (though another edition was published in 1984), and it can be a bit hard to find. Fortunately, Amazon.com offers used copies for very inexpensive prices — some as low as $0.38!

It's a worthwhile book for preppers or those trying to live more self-reliantly, mainly because it focuses on simple, healthy, homemade recipes, with ingredients that are often readily available.

Also, while you can make this recipe in a standard cast-iron skillet, it's sometimes more convenient to buy a sectioned cast iron skillet made specifically for cornbread, scones, etc. (this kind of skillet is what made the cornbread in the photo above).

Ingredients (serves 8)

4 Egg Yolks
2 cups Yogurt
1 tsp. Salt
2 cups Cornmeal
4 Egg Whites
¼ cup Butter

Directions

1. In a large bowl, beat egg yolks, then add yogurt, salt, and cornmeal.
2. In a separate bowl, beat egg whites until they're stiff, then fold them into the cornmeal mixture.
3. Heat a 10-inch cast iron skillet until it's medium-hot.
4. Melt butter in skillet, then pour in cornbread batter.
5. Cover skillet and keep over medium-hot fire (or burner) for 10 minutes.
6. Carefully loosen cornbread around the outside edges, cut into wedges (unless using a sectioned pan), and flip each wedge over.
7. Cover skillet and let cook for 2 minutes longer, or until the top of the cornbread has browned.
8. Remove from skillet and serve hot.