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Skillet Cornbread

Skillet Cornbread — a bread recipe, 8 ingredients, about 45 min.

45 min · Bread

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ¾ cup white all-purpose flour
  • 2 ½ tsp baking powder
  • 1–2 tbsp white sugar
  • ¾ tsp salt
  • 1 ¼ cups yellow or white cornmeal
  • 1 egg
  • 2–3 tbsp melted butter or pan drippings
  • 1 cup milk or buttermilk
Make it lactose-friendly
  • 2–3 tbsp melted butter or pan drippings → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup milk or buttermilk → lactose-free milk + 1 tsp lemon juice per cup

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat the oven to 425°F (220°C)
  2. Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, since it can burn when you preheat the skillet.
  3. Preheat the skillet until the drippings/oil is smoking. This ensures a good crust on the bottom of the cornbread.
  4. In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly mix the sifted ingredients together and add the corn meal.
  5. In a second bowl, beat the egg well. Add the melted butter (or pan drippings) and the milk and continue to beat until well mixed.
  6. Pour the wet ingredients into the dry ingredients and mix using fast strokes. Take care not to overmix.
  7. Pour the batter into the skillet and place in the oven. Bake for 25-30 minutes. The cornbread should have a golden brown color when done, and a knitting needle or knife-point will come out "dry" when inserted in the bread.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0