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Skillet Cornbread

Prep time 15 mins
Cook time 15 mins
Yield Makes 6 servings
This recipe was adapted from Hoppin' John's Lowcountry Cooking (Houghton Mifflin, $18) by John Martin Taylor.


  • 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

How to Make It

  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.

Adapted from Hoppin' John's Lowcountry Cooking by John Martin Taylor