Skillet Cornbread – a delicious recipe with Yellow Cornmeal, All-purpose, Salt, Baking Powder, Buttermilk, Milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 450 degrees.
2
Combine cornmeal, flour, salt, and baking powder in a bowl. 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 combined.
5
In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
6
Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.
7
Edges should be crispy!
571
kcal
Calories
50
g
Fat
27
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
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 Yellow Cornmeal, 1/2 cups All-purpose Flour, 1 teaspoon Salt, 1 Tablespoon Baking Powder, and more.
Yes, Skillet Cornbread falls under the General 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.
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