Iron Skillet Cornbread

Iron Skillet Cornbread

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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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How to Make Iron Skillet Cornbread


  1. 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.
  2. 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.
  3. Bake at 400 until golden brown - about 20 minutes.

Printable Recipe Card

About Iron Skillet Cornbread

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

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