Southern Skillet Cornbread



  • 1/2 cup butter
  • 1 1/2 cups milk
  • 1 1/2 cups  cornmeal
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • ** Next time I make this, I’ll add chopped green onions and some grated cheese


  • Preheat oven to 425 degrees. Place an 8-inch cast iron skillet in the oven to preheat.
  • Combine the butter, milk, cornmeal and brown sugar in a medium saucepan. Bring to a slow, steady simmer and whisk for a few minutes until thickened.
  • Add eggs, baking powder and salt in a large bowl and whisk lightly. Add cornmeal mixture and stir until well combined.
  • Oil the cast iron skillet and pour in the batter. Bake for 20-25 minutes, until cornbread is golden around the edges and cooked through. Watch carefully.

Adapted from Michael Smith, Chef at Home

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About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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2 Responses to Southern Skillet Cornbread

  1. If I may be so bold – as a Southerner, well, Deep South – Georgia, we never put sugar in our cornbread… Although I can’t vouch for those states close to that Yankee border. It’s slightly salty, savory – just perfect for slathering with butter beans or soaked with turnip greens pot likker.

    That being said, I’ve been know to load it up with cheese and hot peppers, too :). yours looks good! Try upping the oven temp to 450 to 485 – it will give you a better rise on the pone and make a much crispier top.

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