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CRISPY SOUTHERN BUTTERMILK CORNBREAD from an IRON SKILLET

I'm sharing this recipe for my irresistible BUTTERMILK CORNBREAD that has been perfected, over the generations, by using hand-me-down cast iron skillets. The iron skillet I'm using in this video was given to me, by my lovely Grandmother, years ago. She told me that I must share the love of iron skillet cornbread with my new born son (at the time) and the people we will meet as he grows. ENJOY! -Deronda

Deronda CRISPY SOUTHERN BUTTERMILK CORNBREAD from an IRON SKILLET
  • 1 cup self-rising buttermilk cornmeal
  • 1/2 cup buttermilk
  • 1/3 cup whole milk
  • 3 tablespoons vegetable oil

Preheat oven to 450 degrees F.

Add 1 tablespoon of vegetable oil into a 6-inch cast iron skillet. Place in preheated oven for 7 minutes. Use timer. Meanwhile, in a medium mixing bowl. Add cornmeal, buttermilk, milk and remaining vegetable oil. Whisk all ingredients until well combine. Let rest. After 7 minutes...remove hot iron skillet from oven. Immediately whisk cornbread batter and pour into skillet. Batter will sizzle. Bake for 18-20 minutes or until cornbread is golden brown on top. Immediately remove cornbread, upside down, from skillet. This will insure a lovely crispy crust yet moist and delicious cornbread. This batter maybe doubled by using a 12-inch iron skillet. ENJOY!!

3 15 minutes 20 minutes

CRISPY SOUTHERN BUTTERMILK CORNBREAD from an IRON SKILLET

CRISPY SOUTHERN BUTTERMILK CORNBREAD from an IRON SKILLET

I'm sharing this recipe for my irresistible BUTTERMILK CORNBREAD that has been perfected, over the generations, by using hand-me-down cast iron skillets. The iron skillet I'm using in this video was given to me, by my lovely Grandmother, years ago. She told me that I must share the love of iron skillet cornbread with my new born son (at the time) and the people we will meet as he grows. ENJOY! -Deronda

Preparation

Prep Time

15 minutes

Cook Time

20 minutes

Serves

Calories

0

Ingredients

  • 1 cup self-rising buttermilk cornmeal
  • 1/2 cup buttermilk
  • 1/3 cup whole milk
  • 3 tablespoons vegetable oil
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Preheat oven to 450 degrees F.

Add 1 tablespoon of vegetable oil into a 6-inch cast iron skillet. Place in preheated oven for 7 minutes. Use timer. Meanwhile, in a medium mixing bowl. Add cornmeal, buttermilk, milk and remaining vegetable oil. Whisk all ingredients until well combine. Let rest. After 7 minutes...remove hot iron skillet from oven. Immediately whisk cornbread batter and pour into skillet. Batter will sizzle. Bake for 18-20 minutes or until cornbread is golden brown on top. Immediately remove cornbread, upside down, from skillet. This will insure a lovely crispy crust yet moist and delicious cornbread. This batter maybe doubled by using a 12-inch iron skillet. ENJOY!!

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  • Bryant Added July 18, 2013

    Try putting all the vegetable oil in the skillet to heat. Then when it is hot pour about 2/3 in batter and stir. Also, put one beaten egg into the batter for a binder. You can also add "pork cracklings" to the batter for a different twist!

    Twist on this Recipe

  • Bryant
    Try putting all the vegetable oil in the skillet to heat. Then when it is hot pour about 2/3 in batter and stir. Also, put one beaten egg into the batter for a binder. You can also add "pork cracklings" to the batter for a different twist!
    @what's your twist?