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United States kitchen

Skillet Cornbread

Southern U.S. cuisine Bread Commonly found in the Southern United States, skillet cornbread is delicious, easy to make, and often served beside a pot of brown beans. It can be made a day or two ahead of time, as long as care is taken to keep it from drying out.

Skillet Cornbread prepared recipe
PrepNot statedCook45 minServesFlexibleLevelAdvanced
Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

  • Read all 7 method steps from beginning to end.
  • Measure and arrange all 8 listed ingredients.
  • Set aside about 45 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Ideally, all ingredients should be at room temperature (about 75°F / 24°C) for this recipe. However, a good result can still be had if this is not the case.

Yellow corn meal is preferable to white corn meal, but this can vary according to locality and personal taste.

Optionally, ¼ to ½ cup of diced cooked ham or crumbled bacon can be added to the batter before pouring into the skillet. This may add a few minutes to the baking time.

Adapted from the source recipe's notes.
Step by step

Method

  1. 01

    Preheat the oven to 425°F (220°C)

  2. 02

    Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, since it can burn when you preheat the skillet.

  3. 03

    Preheat the skillet until the drippings/oil is smoking. This ensures a good crust on the bottom of the cornbread.

  4. 04

    In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly mix the sifted ingredients together and add the corn meal.

  5. 05

    In a second bowl, beat the egg well. Add the melted butter (or pan drippings) and the milk and continue to beat until well mixed.

  6. 06

    Pour the wet ingredients into the dry ingredients and mix using fast strokes. Take care not to overmix.

  7. 07

    Pour the batter into the skillet and place in the oven. Bake for 25-30 minutes. The cornbread should have a golden brown color when done, and a knitting needle or knife-point will come out "dry" when inserted in the bread.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!
Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Zankopedia; view original image record .

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