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Skillet Corn Bread
Recipe Courtesy of Reasor's
There are many variations of corn bread. This one is firm, has a crispy crust, and doesn't fall apart.
  • 3 Eggs
  • 1/2 cup Sugar
  • 1 1/2 cups Sifted All-purpose Flour
  • 1 cup Cornmeal
  • 2 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 1/2 cups Buttermilk
  • 1/3 cup Butter, melted
  • 1 teaspoon Butter

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  1. Beat eggs with sugar until blended.
  2. Sift together flour, cornmeal, baking powder, baking soda and salt.
  3. Add dry ingredients alternately with the buttermilk to the egg-sugar mixture.
  4. Stir thoroughly after each addition. Stir in melted butter.
  5. Melt the 1 tsp. butter in a 9-inch cast iron skillet and thoroughly coat sides.
  6. Pour batter into the warm skillet. Bake at 400°F for 30 minutes or until top just begins to brown.
  7. Serve warm in wedges from the skillet.
Servings: Makes a dozen