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Skillet Cornbread

Southern Living

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Prep: 15 min., Bake: 15 min. This recipe was adapted from Hoppin' John's Lowcountry Cooking (Houghton Mifflin, $18) by John Martin Taylor.

Yield: Makes 6 servings

Ingredients

  • 2  to 3 tsp. bacon drippings or vegetable oil
  • 2  cups  buttermilk
  • 1  large egg
  • 1 3/4  cups  white cornmeal
  • 1  teaspoon  baking powder
  • 1  teaspoon  baking soda
  • 1  teaspoon  salt
  • Butter

Preparation

1. Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes. (Skillet may smoke a bit.)

2. Whisk together buttermilk and egg. Add cornmeal, stirring well.

3. Stir in baking powder, baking soda, and salt. Pour batter into hot skillet.

4. Bake at 450° for 15 minutes. Serve with butter.

Adapted from Hoppin' John's Lowcountry Cooking by John Martin Taylor, Southern Living, AUGUST 2006