The Pioneer Woman Tasty Kitchen
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Skillet Cornbread

4.71 Mitt(s) 7 Rating(s)7 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

Scrumptious cornbread made in an iron skillet. Crispy on the outside—just the way I like it!

Ingredients

  • 1 cup Yellow Cornmeal
  • ½ cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 1 cup Buttermilk
  • ½ cups Milk
  • 1 whole Egg
  • ½ teaspoons Baking Soda
  • ¼ cups Shortening
  • 2 Tablespoons Shortening

Preparation

Preheat oven to 450 degrees.

Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.

Pour the milk mixture into the dry ingredients. Stir with a fork until combined.

In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.

Edges should be crispy!

6 Comments

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Avatar of karencooks

karencooks on 1.1.2011

This cornbread is amazing! Made it for stuffing at Thanksgiving and we kept snacking on it while it was warm. Had to make 3 times to have any left for the stuffing. Glad it’s an easy recipe to make.
Ran out of shortening, so I used butter also (2 Tbsp in the batter & 1 Tbsp in the skillet) and it was still moist and delish. Making some for NYD to eat with Hoppin’ John.

Avatar of txcookiemomster

txcookiemomster on 11.23.2010

I love it (had to have a pinch with some honey butter)! Just made it for your stuffing recipe for this Thursday. First time making homemade cornbread, it was really easy. The hubs loves it too and he’s a native Texan and knows his way around a skillet of cornbread. Had to smack his hands and remind him it’s for stuffing!

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shine on 10.26.2010

I just made it and it is way yummy. A few variations – I can’t help it. I am on a Greek yogurt kick, so I subbed 1 c. Greek Yogurt for the buttermilk. I used melted butter instead of the 1/4 c. of shortening in the batter. Love it!

Avatar of DeliciousWordflux

DeliciousWordflux on 10.25.2010

Made it and tastes divine! Thanks for this recipe. I was looking exactly for no sugar cornbread :)

Avatar of vlmarston

vlmarston on 10.7.2010

I use bacon drippings instead of shortening, oh my! I agree with the “no sugar” Big bowl of ham & beans and hot corn bread, comfort food at its best!

7 Reviews

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Avatar of DCourtney

DCourtney on 1.2.2012

I try and do all my cooking out of a cast iron skillet. Just makes everything taste so much better. This was great and easy to throw together for a quick weeknight meal side. My kids also loved it! Thanks for sharing!

Avatar of Donna Lee

Donna Lee on 12.2.2011

The texture with the crispy outside was amazing. I thought I would miss the sweetness, but the flavor was great. We paired it with spicy cowboy beans – delicious!

Avatar of flourgirl

flourgirl on 3.14.2011

Best cornbread ever. I did add some sugar…please don’t flog me! ;)

Avatar of hdhicks

hdhicks on 12.4.2010

Delicious!

Avatar of Kelly

Kelly on 11.3.2010

I really love this recipe – so easy! It was wonderful with some honey on top :)

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