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Skillet Cornbread Recipe {via The Pioneer Woman}

Last update: March 19, 2018 By Alice Currah 30 Comments

skilletcornbread1

Yesterday I posted my review of Ree Drummond’s cookbook,”The Pioneer Woman Cooks: Recipes from an Accidental Country Girl” officially being released today.  (Yay REE!!!)

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!

pwskilletbread2

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:

  1. Preheat the oven to 450 degrees F.  In a bowl, combine the cornmeal, flour, salt, and baking powder and stir together.
  2. Measure the buttermilk and milk in a measuring cup and add the egg.  Stir together with a fork.
  3. Add the baking soda and stir.
  4. Pour the milk mixture into the dry ingredients.
  5. Stir with a fork until just combined.  Do not over stir.
  6. In a small bowl, melt 1/4 cup of the shortening in the microwave.
  7. Slowly add the melted shortening to the batter, stirring constantly until just combined.
  8. 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.
  9. Slice into squares and serve.  Cowboys will smile.

PWSkilletCornBread

Filed Under: Life Tagged With: Bread, savory, side dish, The Pioneer Woman

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Comments

  1. DawnK says

    October 18, 2010 at 12:21 am

    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.

  2. basil says

    September 8, 2010 at 3:17 am

    Interesting and nice photos. Seems like a great and amazing recipe. I have bookmarked this page and will give it a try. Thanks.

  3. DaddyD says

    March 20, 2010 at 10:40 pm

    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.”

  4. Mikey says

    February 12, 2010 at 10:01 am

    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.

  5. Mikey says

    February 10, 2010 at 7:05 pm

    How exactly does one cut the cornbread into squares when it’s baked in a round skillet? Hmmm.

    Seriously, this is fantastic cornbread!

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