Skillet Cornbread

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Recipe by South Your Mouth

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Skillet Cornbread

2-3 tablespoons bacon grease*

1 cup cornmeal (not self-rising)

1/2 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk**

1/2 cup milk

1 egg, well-beaten

1/4 cup vegetable oil

1 tablespoon sugar


Preheat oven and skillet to 450 degrees. Remove skillet from oven and add enough bacon grease to coat the bottom and sides of an 8-10 inch cast iron skillet (or equivalent sized pan). Place the skillet with bacon grease in the hot oven while you make your batter.


Combine cornmeal, flour, baking powder, salt and baking soda in a medium bowl; stir to combine.


In another bowl, combine buttermilk, milk, egg, vegetable oil and sugar and mix well by hand. Stir in dry ingredients and mix until just combined – don’t overmix the batter, some small lumps are OK. Batter will be thin.


Remove skillet from oven and immediately pour batter into pan. Bake at 450 until browned around the edges (10-14 minutes).


Remove from oven and serve.


*substitute vegetable oil for bacon grease if necessary then ask the Lord for forgiveness for throwing away your bacon grease.


**you can make a substitution for the buttermilk by adding 1 tablespoon white vinegar to a glass or plastic measuring cup then filling to the 1-cup mark with regular milk. Let sit for at least 10 minutes. Don’t use a metal vessel for this as it may react to the vinegar.


You may wonder why there’s buttermilk and regular milk in this recipe. I've often wondered how things would be if I used all buttermilk but since this is my mama’s recipe and it’s absolutely perfect to me, I've never risked changing it!