Side Dish

Southern Skillet Cornbread is for Side Dish.

Southern Skillet Cornbread takes 10 minutes to prepare.

Southern Skillet Cornbread takes 20 minutes to cook.

Southern Skillet Cornbread makes 8 servings.

The ingredients for Southern Skillet Cornbread are:

1/4 cup of oil, shortening or bacon fat
1-1/2 cups of all purpose white or yellow cornmeal
3 tablespoons of all purpose flour
1 teaspoon of baking soda
1 teaspoon of kosher salt
Up to 2 cups of buttermilk
1 large egg, lightly beaten

Here is how you make Southern Skillet Cornbread:

Preheat oven to 450 degrees F. Add the fat to an 10-inch cast iron skillet and place the skillet into the oven to melt the fat and heat the skillet. In a bowl, whisk together the cornmeal, flour, baking soda and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet.Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. You likely won't need it all. Don't beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven and very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!Cook's Notes: For a little extra richness, add a second egg. Can substitute milk for the buttermilk, you'll need less. Can also substitute 2 cups of self-rising cornmeal mix. Eliminate the baking powder and salt if you use a cornbread mix. I prefer White Lily brand, buttermilk, white cornbread mix.Sausage Cheese Cornbread: Add in 1/2 pound of browned breakfast sausage, 1/2 cup of shredded cheddar cheese and 1 can of cream corn. Add 1/4 cup of finely minced onion and 1 teaspoon of finely minced garlic if desired.Bacon Cornbread: For bacon cornbread, cook several slices of bacon until crisp. Crumble and add to the batter along with the pan drippings.Cracklin' Cornbread: Stir about 1/3 cup of finely chopped pork cracklings into the batter before baking.For Corn Sticks: Melt 1/4 cup of Crisco (or bacon drippings) and mix that into the batter. For corn stick pans, I find cooking spray works the best. I use two of these 7 stick pans per recipe and usually have a little bit leftover, enough for 3 or 4 more sticks after the first 2 trays come out. Spray the corn stick pans generously with non-stick spray, then stick them in the oven while it preheats. For the corn sticks I find it easier to pipe the batter into the hot pans, so I scoop the batter into a zipper bag, cut off the tip and pipe it into the hot pans. It's just easier to work fast with those hot pans that way. I also reduce the heat slightly to 425 degrees F and bake for about 10 to 12 minutes or so until they are golden brown. Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user MISTRESS_NICCI.

The nutritional information for Southern Skillet Cornbread is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 189.2

• Total Fat: 9.0 g
• Cholesterol: 23.1 mg
• Sodium: 464.8 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 1.7 g
• Protein: 5.1 g