Cornbread is a staple at our house. It comes together fast and goes with lots of meals. This version was passed down to me by my mom who learned it from her mom. The iron skillet is key, because it creates a crust better than a regular baking pan.
Here’s what you’ll need:
Cornbread
Ingredients
- 1 1/2 cups cornmeal
- 3/4 cups flour
- heaping TBS baking powder
- 1/2 tsp salt
- 1 egg
- enough milk to make a batter about 1 cup
Instructions
- Heat the oven to 425 degrees. Put the skillet in the oven to heat (mine is 10 1/4 inches).
- Stir together the dry ingredients.
- Add the egg and milk and stir till well blended.
- Pull the hot skillet from the oven and add oil or spray with cooking spray.
- Pour in the batter and bake for 15-20 minutes.
I’m showing this recipe off at Tasty Traditions hosted by Coupon Cookin’.
Your cornbread is beautiful. I found your blog through HiHOOhio. I am always looking for a great cornbread recipe. I bake mine in a iron skillet as well its the only way to do it.
I add some chopped mild banana peppers and some juice of the peppers that really adds to the flavor. Even have made with jalapeño peppers also. Yummy
There is nothing like a good skillet of corn bread. Your recipe looks great.
Thank you for sharing.
Tiffany thanks for sharing the cornbread recipe. We’re still looking for one of those for my chili recipe. I will definitely try it out. Have a great weekend!
I was given the same recipe by my mother in law. She gave me a tip that is wonderful and makes the cornbread even better. We use butter in the skillet, when melted pour half of it in batter mix, stir well then pour the batter in skillet.
Thanks for the butter tip. Butter makes everything better!
How much butter
No butter. This is a southern style cornbread. The texture will be more course than cornbread served in the north or the Jiffy box mix style.
I should not tell this, but my mother always saved her bacon drippings to add to her cornbread and she never used sugar in it either. People today would die at that suggestion I suppose. No pun intended.
I love, love, love cornbread made with bacon drippings. It’s so good!
Everyone that I knew, growing up, were “farm style cooks” and they were the best because they used bacon grease for almost everything they fried…and almost all foods cooked on the stove top was fried! It was stored in an old shortening can (Spry, not Crisco) where it would partially solidify. That was good food and my grandma taught me that it was the only way to cook (I’m 69 now). I almost fell off my stool, a couple of weeks ago when I was checking out new recipes, on my laptop, while sitting next to a kitchen counter. Right in front of me on the laptop screen was an advertisement for bacon grease! It is now sold in jars for the home cook so they do not have to fry up that horrible unhealthy fat! You can just open up your jar and slather that grease everywhere you cook. My grandma and my dad are sitting in heaven smiling down on me and she would have never been out of several jars sitting in storage. I wish I would have copied the product company down. We seldom eat any bacon any more and that jar of bacon grease would come in handy!
how much butter?
Hi, Do you think I can add half a tin of corn cream style? Maybe bit less milk then?
Yes, I think that would be good.
Do you have to have an iron skillet in order to cook this? I don’t have an iron skillet but would love to try this recipe.
You can use a baking pan instead.
My mother always used the iron skillet on TOP of the gas burner. She watched the sides carefully, and when the cornbread started to pull loose, she lifted the skillet, shook it a minute or two to loosen the bottom, threw the cornbread up and let it fall back into the skillet upside down to brown the top. For sure she did not have any kind of arthritis in her hands or wrists. LOL
Do you use Self rising cornmeal and flour or All purpose/plain?
Sam – the plain cornmeal works great in this recipe, because the heaping tablespoon of baking powder makes it rise. Enjoy!
My mom always melted some solid Crisco in pan then added some to the batter. The cornbread would always crisp up on the sides but the corners were always the ones we would fight over.Her cornmeal was always ” ABBITT’S CORNMEAL, Williamston, N.C. To this day I get my cornmeal from home. I love good Southern cooking !!!!
The recipe indicates salt as an ingredient, but there is no measurement. How much salt do you use for this recipe?
Good question, Ben – it’s 1/2 tsp and it’s also updated now to include that in the ingredient list 🙂
my receipt is almost the same I use 1 1/2 self rising cornmeal and 1/2 cup self rising flour and I add just about 1/4 teaspoon soda and I use buttermilk also I use bacon grease that I save when I fry bacon and add to cast iron skillet in the oven and set until real hot and add 2 tablespoons to batter and you can test the heat by adding a little cornmeal to skillet to see if hot enough comes out perfect every time.
I was looking for an easy cornbread recipe to use as a topping for a chicken casserole. I found this one. I’ll have to let you know how dinner turned out later today!
A nice, simple basic cornbread recipe. I added 1t salt free seasoning and 1/4t ground black pepper for a little more flavor. Also, use 1C or more milk to make the batter pourable so the cornbread does not turn out dry. I used this recipe as a cornbread topping for a turkey & green bean casserole. Bake time needed to be increased. As my casserole cooked for a longer time, I covered it with foil. It turned out very nice.