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You are here: Home / Food / Before the Whole Foods Switch / Quick Breads #5 Skillet Cornbread

by Stacy  29 Comments

Quick Breads #5 Skillet Cornbread

Skillet Cornbread

Before I found this recipe from Pioneer Woman, I wasn’t the type of person that would get overly excited about cornbread. Now, however, I have seen the light! This is the way cornbread should be – moist on the inside and nice and crispy on the outside. What really makes GOOD cornbread is a cast iron skillet. That combined with the stove-top method of this recipe results in a cornbread that will make your eyes roll back in your head. A cast iron skillet is the only way to go if you want awesome cornbread. Otherwise, just settle for mediocrity.

Ingredients

You’ll need cornmeal, flour, salt, baking powder, baking soda, buttermilk, milk, egg, and shortening. If you don’t have buttermilk, put one tablespoon of white vinegar or lemon juice in a 1 cup measure. Fill the rest of the measure with milk and let it sit for five minutes. Viola! We have homemade buttermilk. I like magic.

Dry mixture

Go ahead and preheat your oven to 450 degrees. Yes, that’s stinking hot for a summer recipe but this cornbread is worth it. Trust me. In a large bowl, combine the cornmeal, flour, salt, and baking powder. Whisk it good. Can you tell I don’t own a sifter? Who needs ‘em?

Wet mixture

In another bowl, or big cup, mix together your buttermilk, milk, and egg. Add the baking soda and stir.

Combine

Pour your wet ingredients into your dry ingredients and stir them together until moistened. Stop stirring. Did you know your problem is that you over mix most things? Moderation is key in all things!

Melted shortening

Melt your butter shortening in a small dish in the microwave. Yes you can use vegetable shortening instead, but I like the flavor of the butter for this recipe. Sometimes I wish I had some good ole lard. Man, lard would really make this recipe delicious! Yes…..I did say that. Don’t call the nutrition police. Pour the melted shortening into your batter, stirring constantly. Notice I wasn’t doing that because I can’t take photos, mix, and pour at the same time. But, you make sure you do it right!

Hot skillet!

Melt some shortening in your skillet over high heat on the stove. When it’s melted and HOT, pour your cornmeal batter into the skillet and smooth it evenly. Make sure you pour the batter in while it’s still on the hot stove eye…..that’s what makes it crispy. It will sizzle. Sizzling is a sign of good food.

Transfer to oven

Transfer your skillet to the preheated oven. Watch out! It’s HOT. Don’t burn your hand all to heck. Use a hot mitt for Pete’s sake.

Deliciousness!!!

Oh my heavens. Will you look at that? I’m getting tingly just looking at it right now. Hello baby! You need some butter. Oh, it’s so nice and crispy but sooooooooo moist inside. It will bake about 20 minutes and come out looking like this. Now this…..THIS is cornbread my friends. It needs a pot of pinto beans. Or just some butter.

See end of post for this week’s giveaway!

PW’s Cornbread

*Recipe from Pioneer Woman*

  • ¼ cups Plus 2 Tablespoons Shortening
  • 1 cup Yellow Corn Meal
  • ½ cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 cup Buttermilk
  • ½ cups Milk
  • 1 whole Egg
  • 1 Tablespoon Baking Powder
  1. ½ teaspoons Baking Soda
  2. Preheat oven to 450 degrees.
  3. Heat 2 tablespoons shortening in an iron skillet, muffin pan, or other baking pan.
  4. Combine corn meal, flour, and salt in a mixing bowl.
  5. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir.
  6. Add to dry ingredients and stir until moistened.
  7. Add ¼ cup melted shortening, stirring constantly.
  8. Pour into hot pan, smoothing surface with spatula.
  9. Bake for 20 to 25 minutes or until golden brown on top.

 

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Jessica Smartt says

    June 25, 2013 at 1:59 pm

    Stacy, I just noticed this recipe, and how similar it is to mine! We have great minds. And we think alike!

    Reply
    • Stacy says

      June 25, 2013 at 3:31 pm

      It’s Pioneer Woman’s! 🙂

      Reply
  2. Kristin says

    June 6, 2013 at 4:52 am

    I loved your idea about lard! It would actually be healthier than shortening (providing it came from well fed pigs). Check out http://www.modernalternativemama/fats.com. She’s our kind of girl! Very enlightening!!

    Reply
    • Stacy says

      June 6, 2013 at 7:26 am

      🙂 Kate’s a good girl – I used to write for her.

      Reply
  3. Denise says

    November 12, 2012 at 9:52 am

    I clicked on a link that brought me to this recipe, but in the original post I linked from, you mentioned cornbread made with kefir. Do you have something like that? That sounds very interesting.

    Reply
    • Stacy says

      November 12, 2012 at 1:08 pm

      This is the cornbread recipe that I always use and I just use kefir instead of buttermilk. Since I always have kefir on hand, I substitute it any time a recipe calls for buttermilk. http://www.stacymakescents.com/using-kefir-2
      Hope that helps! 🙂

      Reply
  4. Sarah says

    August 29, 2011 at 12:10 pm

    do you have to bake this in a cast iron skillet?

    Reply
    • Stacy says

      August 29, 2011 at 1:12 pm

      No, but it will be sad if you don’t. 🙂

      Reply
  5. Nancy says

    November 16, 2010 at 8:13 am

    This is pretty much how I make my cornbread, except I leave out the baking soda. I know you are suppose to use it with buttermilk receipes, but I can’t tell the difference unless I add too much baking soda, then it makes the cornbread taste bad. What does baking soda do for a receipe?

    Reply
    • Stacy says

      November 16, 2010 at 10:37 am

      It reacts with other ingredients and causes it to foam up…..which makes it fluffier. I’ve left it out and noticed a big difference.

      Reply
  6. Sharon Bowman says

    November 15, 2010 at 7:28 pm

    That cornbread sounds and looks soooo good. I might just have to go and make some now! I make cornbread, but it’s just ho hum. This recipe sounds great! Thanks Stacy!

    Reply
    • Stacy says

      November 15, 2010 at 8:48 pm

      You’ll be hooked.

      Reply
  7. Kathy says

    November 15, 2010 at 7:06 pm

    Looks like my Mom’s cornbread…mmmmmm…
    My dh only likes sweet cornbread though. Do you think it would ruin the recipe if I add some sugar?

    Reply
    • Stacy says

      November 15, 2010 at 8:48 pm

      I’d go ahead and pop some in there!

      Reply
  8. Kim says

    November 15, 2010 at 6:23 pm

    Made a skillet of this just today…it’s going in my dressing, however, I did have a small piece with some of my homemade apple butter. DELISH!

    Reply
  9. Kim says

    August 24, 2010 at 7:14 pm

    Tried this recipe tonight and it was HEAVENLY!!!Thank you for sharing this recipe. I finally made HOME-MADE CORNBREAD!!!

    Reply
  10. Kim says

    August 8, 2010 at 5:17 pm

    Cinnamon bun pancakes…this is by far my favorite!!! I LOVE, LOVE, LOVE pancakes and anything with cinnamon. Hallelujah! 😉

    Reply
  11. Suzanne says

    August 8, 2010 at 11:33 am

    too many choices girlfriend!! Skillet cornbread (yours is almost done the same way I do mine) is wonderful.. especially cruncy! But I’ll have to try the Cinnamon Roll Pancakes too!! Ooops.. does that disqualify me – choosing two… ummmm.. skillet cornbread it is!1
    Love your writing!! S<

    Reply
  12. sherry cross says

    August 8, 2010 at 9:30 am

    i was so excited about all these recipes but i really liked the biscuits, just b/c i always wanted to know how to make them from scratch, and never took the time to figure it out!!!! thanks so much for posting all these i love them all!!!

    Reply
  13. Rebecca says

    August 7, 2010 at 8:33 pm

    I DEFINITELY love the idea of the cinnamon bun pancakes!!! My family (my mom and 5 siblings and I) have enjoyed a Sunday tradition that has lasted over 30 years. Every Sunday after church we would come home and have breakfast pancakes for lunch. Mom did it because there were usually 6 small mouths under the age of 8 to feed, and we were all chirping by the time we got home from church. We just thought it was like a holiday every week that we got to have breakfast for LUNCH! My mother swore by Bisquick – after I had my son, I preferred Hungry Jack Complete Wheat.

    So this Sunday, we’re going to try the Cinnamon Bun Pancake recipe with icing. The kids don’t know yet – otherwise I’m not sure they would even go to bed. I can hardly wait myself!!!

    Reply
    • Stacy says

      August 8, 2010 at 5:34 am

      Please let me know what you think! 🙂

      Reply
  14. Tia says

    August 7, 2010 at 6:20 pm

    I love skillet cornbread, its the only way I have ever made it. That’s the way my mom made it, that’s the way my grandma made it, that’s the way I make it! But, I would love to try the cinnamon bun pancakes, I love “fun” pancakes!

    Reply
  15. Renee Coe says

    August 7, 2010 at 3:53 pm

    gotta try that pancake recipe. I don’t really care for pancakes, yes I am weird. but love me some honey buns so gotta drink me some, I mean eat me some honey bun pancake syrup!

    Reply
  16. becky says

    August 7, 2010 at 2:57 pm

    I love some Zucchini bread!!

    Reply
  17. Nancy says

    August 7, 2010 at 9:04 am

    The Cinnamon Bun Pancakes sound yummy – can’t wait to try them! I make my cornbread very much like yours, except I use butter and all buttermilk – we love it!

    Reply
  18. Lora Rasnake says

    August 6, 2010 at 9:09 pm

    Yummy! I <3 cornbread . . . ever made fried cornbread???

    Reply
    • Stacy says

      August 6, 2010 at 9:13 pm

      No, but how could that be wrong? LOL

      Reply
  19. vickie morgan says

    August 6, 2010 at 6:55 pm

    I love your quickbreads -can’t wait to make the pancakes tommorrow!
    vickie

    Reply
  20. Linda says

    August 6, 2010 at 4:31 pm

    love the cornbread recipe, looks a whole lot like my mom’s recipe. thanks for sharing

    Reply


Hello! I’m Stacy!

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