Real Recipes From Real Home Cooks ®

iron skillet cornbread

Recipe by
Darlene Sweet
Hendersonville, TN

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!

yield 8 serving(s)
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For iron skillet cornbread

  • 1/2 c
    vegetable oil
  • 2 c
    self-rising buttermilk corn meal
  • 1 c
  • 1

How To Make iron skillet cornbread

  • 1
    Put oil in skillet, and place in 400 degree preheated oven for ten minutes.
  • 2
    In 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.
  • 3
    Take skillet out of oven, and pour approximately half of the oil into cornmeal mixture. The hot oil will sizzle. Stir oil into mixture.
  • 4
    Pour cornmeal mixture into pan, and return it to oven. Bake at 400 degrees for about 30 more minutes.
  • Old fashioned, crispy on the outside, tender on the inside cornbread. Simply the best!
    Cornbread is done when nicely browned.

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