Skillet Corn Bread

By Moira Hodgson

Total Time
45 minutes
Rating
4(109)
Comments
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Ingredients

Yield:6 servings
  • ⅔cup yellow corn meal
  • 1teaspoon baking powder
  • ¼teaspoon baking soda
  • ½teaspoon salt
  • 1cup buttermilk
  • 1egg
  • 4tablespoons vegetable oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

174 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 185 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preaheat oven to 425 degrees or prepare a fire so you will have hot coals in hearth.

  2. Step 2

    Put dry ingredients unsifted in mixing bowl. Mix in buttermilk and egg. Add 2 tablespoons vegetable oil and mix thoroughly.

  3. Step 3

    Put remaining oil in 9-inch cast- iron skillet. (If baking in fireplace use cast-iron skillet with legs, called spider pan.) Heat skillet in oven or over coals for 5 to 10 minutes.

  4. Step 4

    Pour batter into skillet and bake 25 to 30 minutes or until brown. Cut into 6 wedges and butter at table.

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Ratings

4 out of 5
109 user ratings
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Comments

Prairiedogg

Excellent, traditional southern cornbread, just like the recipe on Martha White cornmeal. Made with white cornmeal.

Larry

Prepared exactly following the recipe. Thought it was unusual to not have any flour. We liked the result as it seemed more rustic.

claudia

I couldn’t believe this called for so little corn meal and no flour. It tuned out very light, thinner than expected, and delicious. Almost a pudding like texture.

jennifer groves

Wanted to love this but it came out very dry and was completely hard by the next day. Looking for a better cornbread recipe.

claudia

I couldn’t believe this called for so little corn meal and no flour. It tuned out very light, thinner than expected, and delicious. Almost a pudding like texture.

Larry

Prepared exactly following the recipe. Thought it was unusual to not have any flour. We liked the result as it seemed more rustic.

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