Skillet Cornbread. Quick, easy, delicious corn bread make in a skillet. Great side dish for almost any meal.
My family has a cookbook, and in it there are about five different ways to make cornbread. I great up in the south, so that only makes sense. I’ve been thinking about cornbread a lot recently. Summer time just seems like a good time to have it. But really though, it works all year long … good with some summer grilled steak and veggies, works with fall butternut squash soup, great with winter chili … such a versatile food. But back to the point: Last week when I had cornbread on my mind, I went to my family cookbook to pick one to make. If I had been alone, I would have picked a spoon cornbread, but ‘wet’ breads don’t bode well for my husband eating it. If I had been making it for him alone, I probably would’ve just bought a box of Jiffy. This skillet corn bread seemed like a good compromise.
The recipe comes from my mom, and it’s super easy to make. It uses self rising cornmeal, so there are hardly any ingredients to mix. My mom recommends Hodgson Mill brand. My WalMart didn’t have that so I used Indian Head, and it turned out great. It was a hit for the whole family. The morning after I made it, my son and I heated up a piece, slathered some butter on top, and had it for our morning snack.
Easy, quick cornbread made in a skillet. Great side dish for almost any meal.
- 1/4 cup corn oil plus 2 tsp
- 2 cups self-rising stone ground corn meal
- 1/4 cup sugar
- 1 egg beaten
- 1 1/2 cups buttermilk or use regular milk and substitute 1 1/2 tbsp milk for 1 1/2 tbsp white vinegar and let sit for 5 minutes
Preheat oven to 450 degrees.
In a heat proof bowl, mix together corn meal, sugar, and egg.
Pour oil in a cast iron skillet (9" round) and place in pre-heated oven for 1 minute.
Pour oil into corn meal mixture and stir together well.
Use oil to coat entire inside of skillet. You can use a paper towel to spread the oil around that remains, or you may need to add 2 tsp more.
Pour corn meal mixture into skillet.
Bake for 20 minutes, or until top is golden and knife inserted into center of bread comes out clean.
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Link to Amazon item used to make this recipe: