Yesterday I posted my review of Ree Drummond’s cookbook,”The Pioneer Woman Cooks: Recipes from an Accidental Country Girl
Today I would like to share with you her recipe for “Skillet Cornbread”. I made this a few days ago and with as much enthusiasm as I can muster, can I just say.. OH MY WORD!?!
Ree’s cornbread is simple, honest, and comforting. It’s what I call a “generational” recipe. In other words, it would not surprise me if this recipe was passed down from generations gone by and is intended to be passed on to generations to come.
The texture of the bread is both dense, tender, and moist all at the same time. It also slices beautifully. If you are looking for a more cakey sweet Marie Calendars type corn bread, this recipe is not for you. But if you prefer a corn bread that will warm your bellies and have you feeling loved and cared for, read on.
When I prepared this, my son was taking a nap. I was able to enjoy eating a slice with only a few pats of butter and honey drizzled on top. I enjoyed every uninterrupted bite while it was still warm and in complete silence as a treat to myself… and what a treat it was. I present to you PW’s Skillet Cornbread. Enjoy!
Recipe for Skillet Cornbread from cookbook, “The Pioneer Woman Cooks”.
INGREDIENTS:
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 cup buttermilk
1/2 cup milk
1 egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening
DIRECTIONS:
- Preheat the oven to 450 degrees F. In a bowl, combine the cornmeal, flour, salt, and baking powder and stir together.
- Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork.
- Add the baking soda and stir.
- Pour the milk mixture into the dry ingredients.
- Stir with a fork until just combined. Do not over stir.
- In a small bowl, melt 1/4 cup of the shortening in the microwave.
- Slowly add the melted shortening to the batter, stirring constantly until just combined.
- In an iron skillet over high heat, melt the remaining 2 tablespoons shortening. Pour the batter into the hot skillet and spread to even out the surface. Cook on the stovetop for 1 minute, then bake for 20 to 25 minutes, until golden brown. The edges should be crispy.
- Slice into squares and serve. Cowboys will smile.
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{ 30 comments… read them below or add one }
I got her book:) I can’t wait to try this with a pot of homemade soup!
I cant wait to make this cornbread. I have been such a fan of PW and cant wait to get her cookbook.
I’m drooling as I type…
I haven’t gotten my cookbook yet!
I just got a cast iron skillet (at Sur La Table’s event) and am eager to try it out on this.
I really would like to have this book! really have nice recipes!
the pictures look sooooo tasty and awesome!!! gloria
OMG I love cornbread!!!!! I need me a skillet STAT!!
as a southerner, let me tell you, 1.true cornbread is never sweet and 2.never eat cornbread with a fork!!
This looks so good. I love me some cornbread. I poke holes all over then pour in melted butter and honey. Daaaaaang it’s good.
I can’t wait to give this a try… I love that it doesn’t have any sugar! Sounds delicious with some soup.
I want her book too Alice…and the bread will make cowgirls smile too. it is generational, this recipe, and heart warming. Great review & gorgeous ‘full of character’pictures!
HAPPY BIRTHDAY my friend…HOPE YOUR DAY IS AS WONDERFUL AS CAN POSSIBLY BE! XOXO
The Pioneer Woman’s style of cooking is my very favorite. Your cornbread looks terrific!
The best thing about this recipe is that it doesn’t have any sugar in it! Many spats were had in our household growing up because my stepmother and I preferred non-sweet cornbread and my dad is a Jiffy man.
This sounds great Alice (and Ree)! I’ll give it a go but where do I find a microwave from pioneer times?
I love Ree’s blogspot. My daughter introduced me to the blogspot and now we are both faithful readers. I have never tried the cornbread recipe and it looks wonderful. My daughter is going to try to go to Ree’s booksigning in St. Louis. I hope I win the cookbook. I would love to have one. I enjoy your blogspot also!
This looks amazing! I love cornbread that is savory rather than sweet, so I think this is the recipe for me. I like it with my meal, not for desert.
I just got her book in the mail and already have my eye on something to cook for the blog this weekend. I’m thinking the cinnamon rolls…or her lasagna!
That looks so good. Nothing beats a good slice of cornbread!
I’m a southerner, but I love sweet cornbread. YUM!
I eat in Inglewood for their cornbread muffins. They are sooo moist and delicious. The last time I ordered them to go; I ate them all in the car before I even got home.
This blog always my favorite because it gives tons of useful information one might need when cooking various types of foods. It is very informative. I love it and use it all the time~ Great post!
Regards,
This looks lovely! I so appreciate the finishing touch of the torn rag tied around the handle; great aesthetics! I cook mostly in cast iron and those handles get hot! Did that itty bitty rag really help?
Love cornbread and love PW! Thanks for the recipe!
That skillet photograph is fantastic! And yes, skillet cornbread is amazingly good, it’s a totally different character.
If you like cornbread you’ll enjoy a book that I bought recently. It’s Cornbread Gospels by Crescent Dragonwagon and I ordered it from Amazon.com. Good reading and excellent recipes. I’m going to find an iron skillet this size so I can make Ree’s cornbread soon.
No sugar at all, huh? Interesting. Lovely photography, btw.
Finally someone does it right, no sugar! I just did this last night for my cornbread stuffing today, but I used white cornmeal and butter in the batter, the butter seemed to brown or something, there are brown parts in it, but it is by far the best cornbread I have ever had, ever, and I’ve had plenty. I’ll have to make it by the recipe next time, it can only be better. Thanks for sharing this, and love your photography!
Nothing is better than cornbread in a cast iron skillet! AWESOME!
) I also found that greasing and then pre-heating the pan in the oven before putting in the cornbread makes it great. Thanks for the recipe!
I found that it is the best way to make cornbread. I also found that I needed various sizes of cast iron pans – depending on the crowd I was having over (or just for me
What great pictures. Cornbread never looked so good. I have to admit I like a little sugar in mine, but no sugar is OK as long as I have a big bowl of pinto beans and ham to dunk it in. Yay cast-iron skillets.
How exactly does one cut the cornbread into squares when it’s baked in a round skillet? Hmmm.
Seriously, this is fantastic cornbread!
Don’t mean to be repetitive, but this cornbread was so good I made it two nights in a row. First night with a pot of pinto beans. Second night with chicken noodle soup. I even had a leftover slice this morning for breakfast and it was still moist and delicious.
As the “secondary cook” in our household, I’m always looking for recipes that will wow my wife, yet actually be simple enough for me to make. lol
This seems like it will fit the bill.
And I love your straight-from-the-heart, but very insightful side comments, such as: “But if you prefer a corn bread that will warm your bellies and have you feeling loved and cared for, read on.”
Interesting and nice photos. Seems like a great and amazing recipe. I have bookmarked this page and will give it a try. Thanks.
Sounds yummy. My 21yo daughter showed me this recipe tonight. Would go well with soup. Might be trying it soon. I’m glad you liked it.