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Skillet Cornbread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Skillet Cornbread Recipe

This is Southern food writer Sheri Castle's take on a traditional Southern cornbread: skillet-born, sugar-free, and bacon-blessed. Some of her fellow natives of the Mountain South will scowl about using flour in the recipe, but she adds a little to ensure the cornbread will hold together using coarse, whole-grain meal. Be sure to use fresh liquid buttermilk; it's integral to the recipe and the flavor.

At a glance

8 servings
Nutrition information


Choose your measure:

  • 1/4 cup bacon drippings
  • 1 1/2 cups coarse stone-ground cornmeal
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/2 cups buttermilk, well shaken


  1. Put the bacon drippings in a 9" cast iron skillet and place in the oven as it preheats to 450°F.
  2. Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a small bowl, whisk together the egg and buttermilk. Make a well in the center of the cornmeal mixture and pour in the egg mixture. Stir only until blended.
  4. Remove the skillet from the oven and pour in the batter. It will sizzle and pop, so be careful.
  5. Bake until the cornbread is firm in the middle and golden brown on top, about 25 minutes. Turn out onto a cutting board or cooling rack and serve piping hot.

Nutrition Information

  • Serving Size 108g
  • Servings Per Batch 8 servings
Amount Per Serving:
  • Calories 239
  • Calories from Fat 72
  • Total Fat 8g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 33mg
  • Sodium 169mg
  • Total Carbohydrate 35g
  • Dietary Fiber 3g
  • Sugars 2g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.