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:
- 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
- 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’.
Mommy's Kitchen says
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
Miz Helen says
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!
Melissa H says
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!
Virginia Burns says
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!
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?
Beth Moore says
Sam – the plain cornmeal works great in this recipe, because the heaping tablespoon of baking powder makes it rise. Enjoy!
Cindy D. says
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?
Beth Moore says
Good question, Ben – it’s 1/2 tsp and it’s also updated now to include that in the ingredient list 🙂
Lois Meade says
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.