Uploaded March 2020 | Updated September 2026, 2 weeks ago
Skillet Cornbread
(For a Skillet with Lid)
Ingredients:
1 – cup sifted all-purpose flour
1 – cup medium grind yellow cornmeal
1 – tsp. baking powder
½ - tsp. baking soda
1 – tsp. salt
1 – egg
1 – cup sour milk* or buttermilk
2 – tbs. melted shortening
Directions:
1. Sift together flour, cornmeal, baking powder, baking soda and salt in a medium bowl.
2. In a separate bowl, beat egg and combine milk and shortening.
3. Pour wet mixture into the dry mixture bowl and mix batter together until blended.
4. Pour batter into a greased, preheated skillet. (Very important to preheat, especially while cooking outdoors)
5. Cover Skillet with lid and add briquettes. (8 under the skillet, 15 on the lid)
6. Bake for 25 minutes. (Approx. 400°F)
* To make sour milk, add 1 tablespoon lemon juice or vinegar.
Skillet Cornbread
(For a Skillet with Lid)
Ingredients:
1 – cup sifted all-purpose flour
1 – cup medium grind yellow cornmeal
1 – tsp. baking powder
½ - tsp. baking soda
1 – tsp. salt
1 – egg
1 – cup sour milk* or buttermilk
2 – tbs. melted shortening
Directions:
1. Sift together flour, cornmeal, baking powder, baking soda and salt in a medium bowl.
2. In a separate bowl, beat egg and combine milk and shortening.
3. Pour wet mixture into the dry mixture bowl and mix batter together until blended.
4. Pour batter into a greased, preheated skillet. (Very important to preheat, especially while cooking outdoors)
5. Cover Skillet with lid and add briquettes. (8 under the skillet, 15 on the lid)
6. Bake for 25 minutes. (Approx. 400°F)
* To make sour milk, add 1 tablespoon lemon juice or vinegar.
