Skillet Cornbread Recipe | Yummly
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Skillet Cornbread

m s: "I added 1/4 cup flour and 1/4 cup cornmeal, and 2…" Read More
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Skillet Cornbread

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  • 1 cup yellow cornmeal
  • 1/2 cup all purpose flour
  • 1 tsp. salt
  • 1 Tbsp. baking powder
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 whole egg
  • 1/2 tsp. baking soda
  • 1/4 cup shortening
  • 2 Tbsp. shortening
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    NutritionView More

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    Calories150Calories from Fat70
    Total Fat8g12%
    Saturated Fat2g10%
    Trans Fat1g
    Calories from Fat70
    Total Carbohydrate16g5%
    Dietary Fiber<1g3%
    Vitamin A2%
    Vitamin C2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    m s a year ago
    I added 1/4 cup flour and 1/4 cup cornmeal, and 2/3 can of cream corn. Delish!
    Reviewer Profile Image
    Barbara Doyle a year ago
    Easy to make and tastes delicious! I reduced the salt (50%) based on family preferences
    Reviewer Profile Image
    Susan Raulerson 2 years ago
    Awesome recipe! Didn’t change anything about it. Was perfect in my 10” skillet
    Reviewer Profile Image
    Kerry Vincent 2 years ago
    Really liked it. That minute in the stove just makes the nicest crust will make over and over again
    Reviewer Profile Image
    Did not rise and not a very good taste
    Reviewer Profile Image
    Laberta Lashley 3 years ago
    Great flavor but dry
    Reviewer Profile Image
    Kristina Altman 3 years ago
    It turned out perfectly!
    Reviewer Profile Image
    Michelle L. 3 years ago
    🙂🙂🙂🙂🙂🙂🙂 definitely make it again
    Reviewer Profile Image
    Renee 3 years ago
    This is perfect consistency...followed recipe as written.
    Reviewer Profile Image
    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.
    Reviewer Profile Image
    Linda 4 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.
    Reviewer Profile Image
    McDaniel 4 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!
    Reviewer Profile Image
    Sydney 4 years ago
    This was nice and moist! We used it for dressing
    Reviewer Profile Image
    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.
    Reviewer Profile Image
    Porter-Cunningham 5 years ago
    Turned out great. Used less salt than called for.
    Reviewer Profile Image
    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