Skillet Cornbread for 12″ Skillet
After visiting the south, skillet cornbread was on my list of things I wanted to make when I got home. Any soul food restaurant worth its salt knows how to get cornbread just right, and I wanted to add it to my list of culinary accomplishments as well. Plus, I just so happened to have a brand new Le Creuset cast-iron skillet waiting to be broken in.
When I searched for skillet cornbread recipes, most of them were for an 8″ skillet. Since I have a 12″ skillet, I had to adapt my recipe accordingly. This recipe was not only easy, it was a big hit with my kids. While it wasn’t quite as delicious as the skillet cornbread we tasted at Sweetie Pie’s, I will definitely be making it this way again. Apparently the south, it goes against everything that is well and good to do it any other way. As Mommysavers member Phoenyx says, “If I ever made cornbread in anything BUT a cast iron skillet, my grandmother would come out of her grave for the sole purpose of kicking my arse.”
What are your favorite skillet recipes? Let me know what you make in your cast-iron skillet.
- 2 C. cornmeal
- 1½ C. flour
- 2 C. buttermilk
- 2 C. corn
- ½ C. butter, melted
- ¼ C. sugar
- 2 eggs
- 1 tsp. salt
- ½ tsp. baking powder
- ½ tsp. baking soda
- Crisco for the skillet
- Preheat oven to 400 degrees. Combine dry ingredients. In a separate bowl, combine butter, eggs, corn and milk. Next, combine wet and dry ingredients.
- Heat the Crisco in your 12″ skillet over medium-high heat on the stovetop. Pour batter in skillet and heat 2-3 minutes until the edges start to pull away from the sides. Continue cooking in the oven for about 18-22 minutes or until a toothpick comes out clean when insert in the middle of the bread. Serve while hot. Drizzle a little honey butter on top for added sweetness.
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