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Ingredients
US|METRIC
12 SERVINGS
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NutritionView More
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150Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories150Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat2g10% |
Trans Fat1g |
Cholesterol20mg7% |
Sodium410mg17% |
Potassium90mg3% |
Protein3g6% |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber<1g3% |
Sugars2g4% |
Vitamin A2% |
Vitamin C2% |
Calcium10% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(17)

Barbara Doyle 7 months ago
Easy to make and tastes delicious! I reduced the salt (50%) based on family preferences

Susan Raulerson a year ago
Awesome recipe! Didn’t change anything about it. Was perfect in my 10” skillet

Kerry Vincent a year ago
Really liked it. That minute in the stove just makes the nicest crust will make over and over again

LauraKai Rowsell 3 years ago
Simply delicious. Used bacon drippings instead of shortening and, therefore, cut down the salt a little. It was crispy on the outside and moist on the inside.

Linda 3 years ago
Easy to make. I tried it because it only took one egg. The batter just fit my small iron skillet. I will definitely make it again.

McDaniel 3 years ago
Cast iron is a must. I was taught to heat the empty skillet as the oven preheated; add oil/(bacon grease is best!) and batter immediately before placing into the oven to bake. Cooking the batter for 1 minute on top of the stove is a game changer! It lets the batter form an immediate crust so there's no sticking at all - not once! This IS my cornbread recipe, but cooking it on the stove made it better. No sugar needed, really!

Alysa Stuart 4 years ago
It turned out slightly dry, and the edges got really burnt and crispy, but I followed all the instructions. Maybe it was the type of skillet I used, not sure. Tasted good with chili and honey otherwise.

robert bolgeo 5 years ago
Really great. I made my own buttermilk using “osu” (no buttermilk in Japan), everything else was pretty close to recipe

Erica Collins 5 years ago
FANTASTIC!!! It could not have turned out any better! Crispy edges and moist inside.
I added frozen corn that I steamed and puréed the and added it to the mixture. To me it just added a little more depth. I enjoy a sweeter cornbread so about a half to full cup of sugar...don't worry, it won't be overly sweet. I promise