Often simply called skillet bread, this staple of the American South has stood the test of time. The dish’s long history started with Native Americans, who were the first to cook ground cornmeal, milk, and eggs in oiled iron pans. I make my cornbread with butter, but traditionally, it was cooked with bacon or other pork drippings. Use the oil of your choice, but don’t even think about subbing out the cast-iron pan.
We loved this cornbread! We are the left overs as breakfast with a fried egg and green chili.
This recipe was outstanding. It came out of the iron skillet perfectly. The sausage addition added to the flavors and texture. we served it with BBQ ribs. I placed the remainder in a freeze bag and have had wonderful additions to my lamb chop dinners for 2 days. thanks
Turned out very nice - moist with a bit of sweetness. It's important to heed the instructions for room temperature buttermilk and egg; I tried to rush it and the cold ingredients threatened to turn the melted butter back to a solid state.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.