thepioneerwoman4.1
Skillet Cornbread
Try Ree Drummond's trick for the crispiest homemade cornbread. Bake this 25-minute recipe in a cast-iron skillet and serve with lots of butter.
👥 12 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●measuring cup
- ●skillet
📝 Preparation Steps
1
Step
2
1
3
Preheat the oven to 450˚F. In a bowl, combine the cornmeal, flour, salt, and baking powder. Stir together.
4
Step
5
2
6
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
egg1
7
Step
8
3
9
In a small bowl, melt 1/4 cup butter or shortening. Slowly add to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons butter or shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
10
Step
11
4
12
Cook on the stovetop for ⏱️ 1 minute, then bake until golden brown, 20 to ⏱️ 25 minutes. Edges should be crispy!
Nutrition Facts
calories
138 Calories
fat Content
7 g
fiber Content
1 g
sugar Content
2 g
sodium Content
185 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
30 mg
carbohydrate Content
15 g
saturated Fat Content
4 g
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