Skillet Cornbread
Commonly found in the Southern United States, skillet cornbread is delicious, easy to make, and often served beside a pot of brown beans. It can be made a day or two ahead of time, as long as care is taken to keep it from drying out.
Ingredients
- 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
Ingredients for 6 servings (655 g) · the original recipe
Method
- 1
Preheat the oven to 425°F (220°C)
Oven - 2
Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, since it can burn when you preheat the skillet.
Stovetop - 3
Preheat the skillet until the drippings/oil is smoking. This ensures a good crust on the bottom of the cornbread.
Stovetop - 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.
OvenStovetop
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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