Skillet Cornbread (from Scratch)

Recently I shared with you that I typically don’t make cornbread from scratch. It’s not that I haven’t tried.  I have tested lots of different recipes, but I never could get it to turn out tasting better than my tried-and-true adjustments to the mix version.

I’m here to tell you, ladies and gentlemen, that I have finally found THE recipe that I will forever use to make cornbread.

They say things happen when you least expect them?  Well, that’s what happened with this recipe.  I had pretty much given up on ever making cornbread from scratch.  In fact, I even wrote a post about it.  Then, my sweet neighbor brought me a bag of stone ground corn meal back from her trip home to Alabama for Thanksgiving.  Now, I’m no stranger to stone ground corn meal.  In fact, that’s pretty much the only way I buy it at a local farmer’s market, but this stuff was pretty good.  It came from a place called Oakview Farms (you can order from them online if you like).  Lo and behold, it had a recipe for cornbread on the packaging.  I figured, why not give it a shot.

newcornbread

The verdict?  Well, my eldest daughter, a cornbread critic, bit into it and said.  “Mom?  What did you do to the cornbread?”  I told her that I tried a new recipe from scratch and asked her what she thought.  She assured me, “I think you found your recipe.  This is good!”

So there you go.  Kid-approved.

And no preservatives.  Even better.

Skillet Cornbread

1 3/4 cup cornmeal
3/4 cup flour (I used bread flour)
4 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1 tsp. sugar (optional – I left out)
2 large eggs
1 3/4 cup buttermilk
1 stick butter, melted

Preheat greased iron skillet in 400 degree oven.  In large bowl, mix dry ingredients, add buttermilk and eggs.  Stir in melted butter, pour into hot skillet.  Bake 20-25 minutes or until golden brown.

 

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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

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3 Responses to Skillet Cornbread (from Scratch)

  1. diana mcadams January 9, 2013 at 4:48 pm #

    Almost identical to the recipe I have used for years…except I use coconut oil….gives it a wonderful texture .
    Try this recipe next time you want Mexican cornbread…everyone loves it.

    You can layer it the way the recipe directs, or you can just mix all together.
    I found after the first couple times we had it that I wanted it to have a bit more of a kick than it did, so now I usually mix mix sharp Cheddar and.or Pepper Jack cheeses and use 1 & 1/2 cups instead of the one called for in this recipe. Try it the way it’s written and then experiment. It’s delish ! And I normally double the recipe for my 10″ iron skillet.

    1 cup yellow cornmeal
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1/3 cup melted shortening ( we use coconut oil )
    1 cup sour cream
    1 small can (8 ounces) cream-style corn
    2 eggs, beaten
    1 cup shredded Cheddar cheese or Mexican blend of cheeses
    1 can (4 ounces) chopped green chile peppers, drained

    Heat oven to 375°. Grease an 8- or 9-inch skillet; place over medium heat while preparing cornbread batter. Combine cornmeal, salt, and baking soda; blend well. Stir in melted shortening; add sour cream, corn, and eggs, blending well. Spoon half of the batter into the greased hot skillet. Sprinkle batter with the cheese and chile peppers; cover with remaining batter. Bake Mexican Cornbread at 375° for 35 to 40 minutes, until nicely browned.

  2. shauna February 11, 2013 at 6:57 pm #

    what size is the stick of butter?

    • Laura February 11, 2013 at 7:52 pm #

      Regular size – 1/2 cup.

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