Herbed Skillet Cornbread Recipe

Name: Herbed Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 1/2 cup all-purpose flour; 1 tbsp. sugar; 1 tbsp. baking powder; 1/2 tsp. salt; 1 cup buttermilk; 1/4 cup bacon drippings; melted butter; 2 eggs, lightly beaten; 1 tsp. each finely chopped fresh chives, parsley, sage, and thyme

Servings: persons

1 cup cornmeal
1/2 cup all-purpose flour
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1/4 cup bacon drippings
melted butter
2 eggs, lightly beaten
1 tsp. each finely chopped fresh chives, parsley, sage, and thyme

1
Preheat oven to 400F.
2
In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3
Add the buttermilk, bacon drippings or melted butter, and eggs and stir until just combined.
4
Add the herbs and stir until the mixture is smooth.
5
Grease a heavy 9-inch cast-iron skillet and set in the preheated oven for approximately 4 minutes.
6
Remove from oven, pour in the batter, and bake for 20 to 25 minutes or until the top is golden brown and a knife inserted in the center comes out clean.
7
Cool on a wire rack, cut into large pieces, and serve warm or at room temperature.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tbsp. sugar, 1 tbsp. baking powder, and more.

Yes, Herbed Skillet Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Herbed Skillet Cornbread

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