Skillet Corn Bread

Skillet Corn Bread

There are many variations of corn bread. This one is firm, has a crispy crust, and doesn’t fall apart.

for Dinner
12 servings
Time to prepare: 15 minutes
Difficulty: Average


3 eggs
1/2 cup sugar
1 1/2 cups sifted all-purpose flour
1 cup cornmeal
2 1.2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups buttermilk
1/3 cup melted butter
1 tsp. butter


Beat eggs with sugar until blended.
Sift together flour, cornmeal, baking powder, baking soda and salt.

Add dry ingredients alternately with the buttermilk to the egg-sugar mixture. Stir thoroughly after each addition.

Stir in melted butter.

Melt the 1 tsp. butter in a 9-inch cast iron skillet and thoroughly coat sides.

Pour batter into the warm skillet. Bake at 400°F for 30 min. or until top just begins to brown.

Serve warm in wedges from the skillet.


Corn bread should always be served warm. Reheat in microwave oven or covered with foil in a conventional oven.

Good to serve for a barbecue or along with a big pot of beans and a green salad for an economical meal.

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