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Skillet Cornbread

Southern Living DECEMBER 2001

  • Yield: Makes 6 servings

Ingredients

  • 2 to 3 teaspoons 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

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

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

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

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

Note: This recipe is adapted from Hoppin' John's Lowcountry Cooking by John Martin Taylor.

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Skillet Cornbread Recipe

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