Recipe of the Week – Skillet Cornbread


DSCN2779 by you.

This is my favorite way to bake cornbread! I like it, because using the skillet and preheating it seems to make a really nice crust on the cornbread.

1 1/2 c cornmeal
1/2 c all-purpose flour
1 1/2 c buttermilk*
1/4 c vegetable oil
2 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
2 large eggs

Heat oven to 450 degrees. Grease bottom and side of 10-inch cast iron skillet with shortening or cooking spray. PLACE SKILLET IN OVEN.

In large bowl, stir all ingredients until well mixed. Beat vigorously about 30 seconds. Pour into hot skillet.

Bake about 20 minutes, or until golden brown.

*I use a substitute for buttermilk, because I never use enough to justify buying a whole carton. Here’s what you do: Put a little more than 1 Tbs. of white vinegar in a liquid measuring cup. Add plain milk to fill up to 1 1/2 cups. Let sit for 5 minutes before using.


About Rachel

Most importantly, I am saved by grace through faith in the Lord Jesus Christ. He is more than enough to satisfy my heart. In His abundant goodness, I am also delighted to be a wife and mama. I work at home and enjoy spending most of my time caring for my husband, 2 sons and new daughter. I also try to squeeze in some creativity, coffee, chocolate, and good books.

3 responses »

  1. Yum…this looks so good. Reminds me of my mom’s cornbread!! You’re right – you can’t beat the crust in the cast iron skillet. Thanks for the recipe!

  2. Right now I am cutting all of it – at least for a time to get everything out of my system. In the next couple of weeks I will add in brown rice, barley, and possible whole wheat every now and then. But the sugar is completely out, pretty much including honey, agave and even fruits! I am taking a whole food, enzyme based supplement to provide the nutrients I am missing with the fruit removal. Lyme feeds on sugar so the danger in eating it is just too much right now. Sigh!

  3. Opa and I just enjoyed some cornbread using your recipe. Only I made it in stick pans. Yummy!

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