This tasty recipe harkens back to days of old by making corn bread in a skillet. Serve the bread as a side dish for chili or other savory soups.




  • In large bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Make well in the center; set aside.

  • In a small bowl, whisk together egg, cooking oil, and sugar. Whisk in buttermilk.

  • Place a 9- or 10-inch oven-going skillet over medium-high heat. Add butter. Heat until butter melts and starts to sizzle. Lift and tilt pan to coat side.

  • Add egg mixture to flour mixture all at once. Mix until just moistened. Turn into hot skillet. Bake in a 375 degree F oven about 25 minutes or until toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. Cut into wedges to serve. Makes 8 servings.

*To make the sour milk:

Place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let the mixture stand 5 minutes before using.

Nutrition Facts

254 calories; 13 g total fat; 39 mg cholesterol; 282 mg sodium. 30 g carbohydrates; 5 g protein;