Iron Skillet Cornbread Recipe

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Iron Skillet Cornbread

Brenda Dixon


This is an old family recipe that just got written down with measurements in 2013. I watched my mother make it many times and she always said she didn't know how much of anything - "she just eye balled it". I sat in the kitchen one day and measured the ingredients, but we still played with the milk so you will have to also!

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1 1/4 c
self rising cornmeal
1/3 c
flour, self rising
5 Tbsp
milk, whole

Directions Step-By-Step

Preheat oven to 400. Pour oil in 10-12 " iron skillet and let skillet preheat in oven. Your cornbread mixture should sizzle when you pour into pan. This helps it get a good crunchy crust on the outside.
Mix corn meal and flour together in a mixing bowl. Add the egg and a little milk. The measurement on milk is about 1/2 cup, but you have to add a little at a time until the mixed consistency is like a brownie recipe. When you pour it into the pan it should slowly fill the pan, you don't want it to be to thin.
Bake at 400 until golden brown - about 20 minutes.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Southern