Skillet Cornbread

THE PIONEER WOMAN(5)
LauraKai R.: "Simply delicious. Used bacon drippings instead of…" Read More
10Ingredients
40Minutes
150Calories

Ingredients

US|METRIC
  • 1 cup yellow cornmeal
  • 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 whole egg
  • 1/2 teaspoon baking soda
  • 1/4 cup shortening
  • 2 tablespoons shortening
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    NutritionView More

    150Calories
    Sodium17% DV410mg
    Fat12% DV8g
    Protein6% DV3g
    Carbs5% DV16g
    Fiber3% DV<1g
    Calories150Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat2g10%
    Trans Fat1g
    Cholesterol20mg7%
    Sodium410mg17%
    Potassium90mg3%
    Protein3g6%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber<1g3%
    Sugars2g4%
    Vitamin A2%
    Vitamin C2%
    Calcium10%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    LauraKai R. 7 months ago
    Simply delicious. Used bacon drippings instead of shortening and, therefore, cut down the salt a little. It was crispy on the outside and moist on the inside.
    Linda a year ago
    Easy to make. I tried it because it only took one egg. The batter just fit my small iron skillet. I will definitely make it again.
    KeenCook a year ago
    Cast iron is a must. I was taught to heat the empty skillet as the oven preheated; add oil/(bacon grease is best!) and batter immediately before placing into the oven to bake. Cooking the batter for 1 minute on top of the stove is a game changer! It lets the batter form an immediate crust so there's no sticking at all - not once! This IS my cornbread recipe, but cooking it on the stove made it better. No sugar needed, really!
    Sydney a year ago
    This was nice and moist! We used it for dressing
    Alysa Stuart a year ago
    It turned out slightly dry, and the edges got really burnt and crispy, but I followed all the instructions. Maybe it was the type of skillet I used, not sure. Tasted good with chili and honey otherwise.
    Porter-Cunningham 2 years ago
    Turned out great. Used less salt than called for.
    robert bolgeo 2 years ago
    Really great. I made my own buttermilk using “osu” (no buttermilk in Japan), everything else was pretty close to recipe
    Erica Collins 3 years ago
    FANTASTIC!!! It could not have turned out any better! Crispy edges and moist inside. I added frozen corn that I steamed and puréed the and added it to the mixture. To me it just added a little more depth. I enjoy a sweeter cornbread so about a half to full cup of sugar...don't worry, it won't be overly sweet. I promise

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