Skillet Cornbread

Southern Living
"A well-seasoned cast-iron skillet is a must for a golden brown crust," says John Martin Taylor. Turn hot cornbread onto a plate, bottom side up, to preserve its crunchy texture.
6 servings


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2 teaspoons bacon drippings
1 large egg
2 cups buttermilk
1 3/4 cups white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt


Coat bottom and sides of a 10-inch cast-iron skillet with drippings. Heat in a 450° oven.

Stir together egg and buttermilk. Add cornmeal, stirring well. Stir in baking powder, soda, and salt. Pour batter into hot skillet.

Bake at 450° for 15 minutes or until lightly browned.

Created date

October 2003