Real Recipes From Real Home Cooks ®

skillet cornbread

(2 ratings)
Recipe by
Kathy D

I love skillet cornbread. This one comes from Ree Drummond, the Pioneer Woman. Enjoy!

(2 ratings)
yield 8 -12
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For skillet cornbread

  • 1 c
    yellow cornmeal
  • 1/2 c
    all-purpose flour
  • 1 tsp
  • 1 Tbsp
    baking powder
  • 1 c
  • 1/2 c
  • 1
  • 1/2 tsp
    baking soda
  • 1/4 c
    plus 2 t. shortening

How To Make skillet cornbread

  • 1
    Preheat the oven to 450 degrees F.
  • 2
    In a bowl, combine the cornmeal, flour, salt and baking powder and stir together.
  • 3
    Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
  • 4
    Pour the milk mixture into the dry ingredients. Stir with a fork until just combined. Do not overstir.
  • 5
    In a small bowl, melt 1/4 cup of the shortening in the microwave. Slowly add the melted shortening to the batter, stirring constantly until just combined.
  • 6
    In an iron skillet over high heat, melt the remaining 2 tablespoons of shortening. pour the batter into the hot skillet and spread to even out the surface. Cook on the stovetop for 1 minute, then bake for 20-25 minutes, until golden brown. The edges should be crispy.
  • 7
    Slice and serve!

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