Skillet Cornbread Or Corn Pone
A hearty skillet cornbread with a tender crumb, featuring rich cornmeal flavors and a slightly crispy crust, perfect as a comforting side for family dinners or gatherings.
Ingredients
Instructions
- Sift flour, salt, and baking powder together in a bowl.
- Add the shortening to the sifted ingredients.
- Preheat oven to 350°F (175°C).
- Blend the mixture with your hands until crumbly.
- Pour in the buttermilk gradually and stir with a wooden spoon until a dough forms.
- Shape the dough into a ball and place it back in the bowl.
- Set aside until ready to bake.
Tips & Substitutions
For a richer flavor, consider adding cracklins or even some grated cheese to the batter. If you don't have buttermilk, you can substitute it with a mixture of regular milk and a tablespoon of vinegar or lemon juice. Using a combination of yellow cornmeal and buckwheat flour can enhance the texture and taste, making it a delightful addition to your collection of American recipes.
Serving Suggestions
Skillet cornbread is best served warm, straight from the oven. It pairs beautifully with hearty dishes like chili or stew. For a sweeter touch, drizzle with syrup or honey, or serve alongside Jerica's French Toast for a delightful breakfast experience. Consider adding a side of butter and jam for extra flavor.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, consider wrapping it tightly in plastic wrap and placing it in the refrigerator, where it can last for about a week. To reheat, place individual slices in the microwave for 15-20 seconds or warm in a preheated oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Cornbread Or Corn Pone contains roughly 69 calories, with 1g protein, 9g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 639mg per serving (28% 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 cornmeal instead of yellow cornmeal?
Yes, you can use regular cornmeal, but be aware that it may result in a slightly different texture and flavor. Yellow cornmeal tends to produce a sweeter, more vibrant cornbread, while white cornmeal is milder. If you have both, a mix could offer a nice balance.
What if I don’t have shortening?
If you don’t have shortening, you can substitute it with an equal amount of vegetable oil or melted butter. This will add a different flavor and moisture to your cornbread, enhancing its richness.
Can I make this recipe gluten-free?
Absolutely! To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Make sure to check that your cornmeal is also gluten-free, as some brands may process grains that contain gluten.
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).