Old-Fashion Iron Skillet Corn Bread
Old-Fashioned iron skillet cornbread features a crispy crust with tender, moist interior, boasting rich corn flavor. Perfect for comfort food lovers and family gatherings.
Ingredients
Instructions
- Preheat oven to 400° and heat a #6 iron skillet.
- Put enough shortening in the hot skillet (preferably bacon drippings) so that when melted, there is excess in the skillet.
- Place the skillet back in the oven and let the grease heat to a sizzling stage.
- While the skillet is heating, beat eggs until light and frothy.
- Add buttermilk to the eggs and beat well.
- Measure the cornmeal and add it to the egg mixture.
- Add the baking powder, salt, and a pinch of soda to the mixture.
- Mix all ingredients well until smooth.
- Pour the batter into the hot skillet.
- Bake until golden brown and firm, about 30 minutes.
- Turn out of the pan onto a plate.
- Cut into wedges and serve hot.
Tips & Substitutions
For a richer flavor, consider using bacon drippings as the shortening in your skillet. You can substitute buttermilk with a mixture of milk and a tablespoon of vinegar if you don't have any on hand. Ensure the skillet is very hot when adding the batter for a crispy crust. This cornbread pairs beautifully with Maw Maw Byar'S Tea Cakes for a delightful dessert.
Serving Suggestions
Serve the cornbread hot, cut into wedges, with a pat of butter or honey drizzled on top. It makes an excellent side for chili, soups, or a hearty breakfast alongside scrambled eggs. For a sweet touch, enjoy it with a slice of Delicious Blueberry Cake for dessert.
Storage & Reheating
To store leftovers, wrap the cornbread tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. For reheating, place slices in a preheated oven at 350°F for about 10 minutes or microwave for 30 seconds, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashion Iron Skillet Corn Bread contains roughly 136 calories, with 3g protein, 27g carbohydrates, and 2g fat. It is a good source of calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 581mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar per cup of milk. Let it sit for about 5 minutes to curdle before using it in the recipe.
What can I do if my cornbread is too dry?
If your cornbread turns out dry, try adding a bit more buttermilk to the batter next time. You can also brush the finished cornbread with melted butter immediately after baking to keep it moist.
How can I enhance the flavor of the cornbread?
To enhance the flavor, consider adding ingredients like shredded cheese, chopped jalapeños, or fresh herbs to the batter. These additions can elevate the taste and pair well with your favorite dishes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).