skillet corn bread

Print PrintShare with Friends

Servs: 8   Prep:

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
Change Serving Size
  • add   1 stick (1/2 cup) cold unsalted butter, cut into pieces<br> 1 1/4 cups cornmeal (preferably stone-ground; not coarse) <br> 1/4 cup all-purpose flour<br> 1 tablespoon sugar<br> 1 teaspoon baking soda<br> 1/2 teaspoon salt<br> 1 1/2 cups well-sh


  1. Put oven rack in middle position and preheat oven to 450°F. Add butter to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl.
  2. Whisk together cornmeal, flour, sugar, baking soda, and salt in a large bowl.
  3. Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined. Pour into hot skillet and bake until a wooden pick or skewer inserted in center comes out clean, 15 to 20 minutes. Cool in skillet on a rack 5 minutes, then invert onto a platter and serve warm or at room temperature.