iron skillet cornbread
Iron skillets have been a staple in my life forever. I have a collection of many, including my mother’s “cornbread” skillet. She only cooked cornbread on that skillet, ensuring a perfect loaf every time! The secret to good skillet cornbread is getting the oil hot in the skillet before adding your cornmeal mixture. Once you hear the sizzle, you know you did it correctly!
prep time
20 Min
cook time
35 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1/2 cup vegetable oil
- 2 cups self-rising buttermilk corn meal
- 1 cup milk
- 1 egg
How To Make iron skillet cornbread
-
Step 1Put oil in skillet, and place in 400 degree preheated oven for ten minutes. -
Step 2In large bowl, mix cornmeal, egg, and milk. I eyeball the exact measurements of meal and milk. Play with it until you have a nice, thick consistency.
-
Step 3Take skillet out of oven, and pour approximately half of the oil into cornmeal mixture. The hot oil will sizzle. Stir oil into mixture.
-
Step 4Pour cornmeal mixture into pan, and return it to oven. Bake at 400 degrees for about 30 more minutes.
-
Step 5Cornbread is done when nicely browned.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes