1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (147g) Recipe makes 6 servings
Calories 251
Calories from Fat 39		(15%)
Amount Per Serving		%DV
	Total Fat 4.4g	6%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 770mg		32%
Potassium 253mg		7%
Total Carbohydrate 45.5g		15%
	Dietary Fiber 3.0g	12%
	Sugars 6.3g
Protein 8.3g		16%
detailed view... how is this calculated?

Menus using this recipe:

New recipes For June 2007

shapeweaver ©

Simple Skillet Cornbread

Recipe #83206 | 30 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Sue L
Feb 6, 2004

Just a nice simple cornbread that gets a delicious crust from the skillet. You can add pickled jalapenos for a nice change, or even a little garlic, but sometimes simple is best.

SERVES 6 (change servings and units)

Ingredients

2-3 teaspoons bacon drippings
2 cups buttermilk
1 large egg
1 3/4 cups cornmeal
3/4 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions

1
Preheat oven to 450F.
2
Coat a 10-inch cast iron skillet with the bacon drippings.
3
Place skillet in the oven to preheat.
4
Mix together buttermilk, egg, cornmeal, 3/4 cup flour, 1 tablespoon sugar, baking powder, baking soda, and salt, stirring just until blended.
5
Pour batter into the preheated skillet and bake for 15-20 minutes or until the top is nicely golden and firm.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Ground Beef and Cabbage Casserole

Delicious Pizza Crust

Dry Roasted Almonds

Easy Lemon Self Saucing Pudding

Baked Chimichangas

Browse similar recipes by category

Course > Breads
Preparation > Time to Make > < 30 mins
Preparation > Inexpensive
Preparation > Equipment > Oven
Dietary > Lighter Fare

Featured Reviews for This Recipe

From: ieatfoOOod

On Jul 27, 2007

This cornbread was dry, dry, dry. I suggest adding extra milk. After it was cooked, it practically exploded into dry crumbs. If I do make this again, I will be adding more liquid.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Caroline Cooks

On Jul 26, 2007

TASTY!!! Made in small cast iron skillet. crispy outside and light/fluffy inside; slathered wedges with real!!! butter. Yum! Thanks for posting,Sue.

0 people found this review helpful

Was this review helpful to you? YES | NO

On Jun 19, 2007

First of all,I'm pleased to be the first one to rate this recipe. I made this on 6/17/07 to go with 1-Hour Ham and Bean Soup.I followed all the steps,except I added about 1 1/2 tablespoons more of sugar.( I like my cornbread on the sweet side)My SO and I both enjoyed the very crispy crust that this had,although I did have to bake the cornbread for about a total of 30 minutes.Next time I make this,(and it will be made again )I'll make cornbread muffins since there are only two of us.And then I'll freeze the rest for later meals.Thanks so much for posting. "Keep Smiling "