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Skillet Cornbread

This recipe was adapted from Hoppin' John's Lowcountry Cooking (Houghton Mifflin, $18) by John Martin Taylor.

Southern Living AUGUST 2006

  • Yield: Makes 6 servings
  • Cook time:15 Minutes
  • Prep time:15 Minutes

Ingredients

  • 2 to 3 tsp. bacon drippings or vegetable oil
  • 2 cups buttermilk
  • 1 large egg
  • 1 3/4 cups white cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Butter

Preparation

1. Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes. (Skillet may smoke a bit.)

2. Whisk together buttermilk and egg. Add cornmeal, stirring well.

3. Stir in baking powder, baking soda, and salt. Pour batter into hot skillet.

4. Bake at 450° for 15 minutes. Serve with butter.

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Skillet Cornbread recipe

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