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Southern Skillet Cornbread

You are here: Home / Recipes / Southern Skillet Cornbread

October 16, 2020 by //  by Holly Leave a Comment

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Southern Skillet Cornbread

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Servings: 8
Author: Holly

Ingredients

Dry Ingredients

  • 1 3/4 cups cornmeal stone ground or regular
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 1/4 teaspoon salt

Wet Ingredients

  • 2 eggs
  • 1 1/4 cups buttermilk can substitute by placing 1 tablespoon plus 1 teaspoon vinegar or lemon juice and filling measuring cup with remaining milk to make 1 1/4 cups total
  • 1/2 cup oil any vegetable oil or bacon grease for the daring who love bacon

Instructions

  • Preheat oven to 425 degrees Fahrenheit.
  • Stir dry ingredients (cornmeal, flour, baking powder, baking soda, and salt) together in a large mixing bowl.
  • In a separate bowl, whisk eggs and then add buttermilk, stirring together well.
  • Pour the oil into cast-iron skillet and place in oven.
  • Just before the oil is hot, add the wet ingredients to the dry ingredients and mix just until incorporated. Do not overstir.
  • Remove hot skillet from oven. Carefully pour half the oil into the batter. Stir the oil in with 12 strokes. It's okay that it won't be completely mixed.
  • Pour the batter into the hot, oiled skillet.
  • Place skillet into oven and bake for 18-20 minutes, until toothpick inserted into middle comes out clean.
  • Cut into slices, serve immediately with plenty of fresh butter!
  • Do not hope for leftovers. The cornbread becomes stale the next day anyway.
Tried this recipe?Mention @TheCookingFam or tag #TheCookingFam!

Filed Under: Recipes

About Holly

Holly is a mother of 7 and oversees 189 meals per week! She loves to share her experience with others and see families enjoying meals together.

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