Bill Neal’s Skillet Corn Bread

Preparation info

  • Makes

    4 to 6

    Servings
    • Difficulty

      Easy

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

Bill Neal was a pioneer in the rediscovery of traditional Southern cooking. He owned a restaurant and produced three excellent cookbooks. He also loved gardening and raised three children.

This is Bill’s “Company Corn Bread,” from his outstanding book, Biscuits, Spoon-bread, and Sweet Potato Pie (Knopf, 1990). This com bread, with a higher proportion of cornmeal to flour than in most, was a staple when 1 had a summer house. Bill died in 1991, but by baking his recipes, I like to think I’m remembering him.

Ingredients

    Method