Skillet Cornbread

Southern Living
If you love to crumble cornbread into buttermilk and eat it with a spoon, this is a great recipe for the job.
6 servings


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


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

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

Bake at 450° for 15 minutes or until cornbread is golden.

Created date

January 2004