Southern Style Skillet Cornbread
Southern Style Skillet Cornbread is a more savory style cornbread than the northern counterpart and always baked in a cast iron skillet.
Servings: 16 people
Calories: 121kcal
Ingredients
- 1 cup yellow cornmeal
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon ground sage
- 1/2 teaspoon dried marjoram or oregano or 1 tablespoon finely chopped fresh oregano
- 6 tablespoons melted butter or rendered lard
- 2 eggs beaten
- 1 1/4 cup buttermilk
Instructions
- Preheat oven to 400 F. Spray a 10" cast iron skillet well with non stick spray or grease liberally with butter.
- In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, sage and marjoram. Mix to combine.
- In a small bowl, combine the butter and buttermilk. Whisk to combine. Add the eggs and stir until combined. Add to dry mix and stir until just combined.
- Transfer to prepared skillet and spread batter in an even layer.
- Bake for 20 minutes, until a knife inserted comes out clean. Cool and slice.
Notes
Instead of butter, traditionally rendered lard or pork fat would be used.
I save the fat that comes out when cooking bacon in a jar. This rendered lard can be used in this cornbread and to flavor up things like chili and soup.
Nutrition
Calories: 121kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 209mg | Potassium: 144mg | Fiber: 2g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
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