Submitted by: Carolyn on May 11, 2010

At my house cornbread is never sweet and is always baked in an iron skillet. Just the way my mama made it. And I bake it fairly often as it can help turn leftovers or a few things from the garden into a meal.

Servings: 8   Prep Time: 5 min   Cook Time: 20 min  


2 cups cornmeal
2 eggs
1-1/4 cups buttermilk or thinned yogurt
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons vegetable oil or butter


Add the oil or butter to an 8-inch or 10-inch iron skillet and set in preheated 450ºF oven while preparing rest of recipe.

Combine remaining ingredients in medium mixing bowl. Pour hot oil or melted butter from iron skillet into batter, stir quickly to blend then transfer to hot skillet for baking.

Bake 20 minutes at 450ºF.

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