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iron skillet cornbread

6dixons avatar
Recipe by
Brenda Dixon
@6dixons
Mt Juliet, TN

This is an old family recipe that just got written down with measurements in 2013. I watched my mother make it many times and she always said she didn't know how much of anything - "she just eye balled it". I sat in the kitchen one day and measured the ingredients, but we still played with the milk so you will have to also!

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method Bake

Ingredients For iron skillet cornbread

  • 1 1/4 c
    self rising cornmeal
  • 1/3 c
    flour, self rising
  • 1
    egg
  • 5 Tbsp
    oil
  • milk, whole

How To Make iron skillet cornbread

  • 1
    Preheat oven to 400. Pour oil in 10-12 " iron skillet and let skillet preheat in oven. Your cornbread mixture should sizzle when you pour into pan. This helps it get a good crunchy crust on the outside.
  • 2
    Mix corn meal and flour together in a mixing bowl. Add the egg and a little milk. The measurement on milk is about 1/2 cup, but you have to add a little at a time until the mixed consistency is like a brownie recipe. When you pour it into the pan it should slowly fill the pan, you don't want it to be to thin.
  • 3
    Bake at 400 until golden brown - about 20 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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