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Nutrition Facts
Serving Size 1 (180g) Recipe makes 4 servings
Calories 304
Calories from Fat 92		(30%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 3.4g	17%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 60mg		20%
Sodium 1047mg		43%
Potassium 316mg		9%
Total Carbohydrate 44.7g		14%
	Dietary Fiber 3.5g	13%
	Sugars 5.5g
Protein 9.4g		18%
detailed view... how is this calculated?

Skillet Cornbread

Recipe #45451 | 35 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Bev
Nov 5, 2002

This is the recipe I use for my cornbread Dressing recipe. I prepare it ahead of time and freeze the cornbread in wedges until ready to prepare the dressing. It is also good as is! Serve it with baked ham, yams and some green beans!

SERVES 4 -6 (change servings and units)

Ingredients

1 1/2 cups white cornmeal
3 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk
1 large egg
1 tablespoon vegetable shortening
1 tablespoon bacon grease

Directions

1
Preheat oven to 475 degrees F.
2
In a mixing bowl, combine the dry ingredients and mix well.
3
In another bowl, combine the buttermilk and egg and beat till well blended, then add it to the dry ingredients and mix the bater till blended thoroughly.
4
Place the shortening and bacon grease in a 9" iron skillet and heat till the shortening melts.
5
Pour the hot fats into the batter, stir well, and pour the batter back into the skillet.
6
Bake in the oven till the cornbread is golden brown, about 20 minutes.
7
To serve, turn the skillet upside down on a big plate, remove, and cut the cornbread into wedges.
8
(To prepare for Cornbread dressing, cool, cut into wedges and freeze until ready to use in recipe. Defrost before continuing.).

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Featured Reviews for This Recipe

From: QueenAstroPirate

On Jan 16, 2008

I substituted vegetable oil for the shortening... not sure if it was that or something else... I found this to taste good but was too dry. Maybe I overcooked it, but I think I took it out in time. The top was barely golden brown. The flavor was good though.

0 people found this review helpful

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From: nita 284904 southern girl

On Jan 3, 2008

Excellant recipe bev... texture was perfect as was the taste.. copied your cornbread dressing recipe and will use it soon.. thanks for all your recipes, we really enjoy them.

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From: sugarpea

On Nov 29, 2003

Dh spent some growing-up time in Texas and this is his idea of the perfect cornbread. He loved it! He ate it with syrup for breakfast and with soup for dinner. He had it with peanut butter for lunch and with jam for a snack. The other half of the panful I froze to make Bev's cornbread Dressing. I'm afraid I'm a Yankee cornbread eater and missed my sugar, but you surely scored a hit with my Southern boy. Thank's Bev!

3 people found this review helpful

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From: highcotton

On Nov 25, 2006

Sheer perfection!! This is exactly the way my mother taught me to make cornbread, but... (and that's a very big "BUT"!)... she cooked instinctively, never really measuring, just adding stuff until it 'looked right'. Since I have no natural cooking ability at all, sometimes mine turned out okay and sometimes it didn't. I desperately needed a recipe with all those amounts down in black and white, and THIS IS IT! The dressing I served this Thanksgiving would have made my mama proud. It's all about the cornbread.... Thanks a million, Bev!

2 people found this review helpful

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