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.

Source: Midwest Living


Recipe Summary

15 mins
25 mins at 375°


Ingredient Checklist


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

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

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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; total fat 13g; saturated fat 4g; cholesterol 39mg; sodium 282mg; carbohydrates 30g; fiber 2g; protein 5g; vitamin a 194IU; vitamin c 1mg; calcium 81mg; iron 1mg.