Nana's Skillet Corn Bread Recipe

Name: Nana's Skillet Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups coarse stone-ground yellow cornmeal; 3/4 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 1/4 teaspoons salt; 2 large eggs, lightly beaten; 2/3 cup milk; 2/3 cup buttermilk; 1 tablespoon unsalted butter, melted; 2 tablespoons rendered bacon fat

Servings: persons

1 1/4 cups coarse stone-ground yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
2 large eggs, lightly beaten
2/3 cup milk
2/3 cup buttermilk
1 tablespoon unsalted butter, melted
2 tablespoons rendered bacon fat

1
Preheat the oven to 425.
2
Heat a 9-inch cast-iron skillet in the oven for 5 minutes.
3
Meanwhile, in a medium bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda and salt.
4
Stir in the lightly beaten eggs, milk and buttermilk until blended, then stir in the melted butter.
5
Pour the bacon fat into the hot skillet and swirl it around until the skillet is evenly greased.
6
Pour the batter into the skillet and bake for 20 minutes, or until the corn bread is golden brown and a toothpick inserted in the center comes out clean.
7
Let cool in the skillet for 5 minutes, then turn the corn bread out on a cutting board.
8
Cut the corn bread into wedges and serve warm.

611

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 11 ingredients. The key ingredients include: 1 1/4 cups coarse stone-ground yellow cornmeal, 3/4 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and more.

Yes, Nana's Skillet Corn Bread 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.

Nana's Skillet Corn Bread

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