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Skillet Cornbread

@arecipe.bsky.social

Commonly found in the Southern United States, skillet cornbread is delicious, easy to make, and often served beside a pot of brown beans. It can be made a day or two ahead of time, as long as care is taken to keep it from drying out.

Total 00:45
Yield Varies

Ingredients

  • ¾ cup white all-purpose flour
  • 2 ½ tsp baking powder
  • 1–2 tbsp white sugar
  • ¾ tsp salt
  • 1 ¼ cups yellow or white cornmeal
  • 1 egg
  • 2–3 tbsp melted butter or pan drippings
  • 1 cup milk or buttermilk

Instructions

  1. 1
    Preheat the oven to 425°F (220°C)
  2. 2
    Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, since it can burn when you preheat the skillet.
  3. 3
    Preheat the skillet until the drippings/oil is smoking. This ensures a good crust on the bottom of the cornbread.
  4. 4
    In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly mix the sifted ingredients together and add the corn meal.
  5. 5
    In a second bowl, beat the egg well. Add the melted butter (or pan drippings) and the milk and continue to beat until well mixed.
  6. 6
    Pour the wet ingredients into the dry ingredients and mix using fast strokes. Take care not to overmix.
  7. 7
    Pour the batter into the skillet and place in the oven. Bake for 25-30 minutes. The cornbread should have a golden brown color when done, and a knitting needle or knife-point will come out "dry" when inserted in the bread.
Method
Baking
Cuisine
Southern

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Skillet_Cornbread