Missouri Skillet Cornbread
A savory, crisp-crusted skillet cornbread with little to no sugar, baked in cast iron, common at Missouri family tables alongside beans and greens.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 10
- carbs
- 26
- protein
- 5
- calories
- 210
Instructions
- 1
Preheat your oven to 425°F. Put a cast-iron skillet inside the oven to heat up.
- 2
Whisk the cornmeal, flour, baking soda, baking powder, and salt together in a bowl.
- 3
Whisk the buttermilk and eggs together in a separate bowl.
- 4
Pour the wet ingredients into the dry ingredients. Stir just until mixed.
- 5
Carefully remove the hot skillet from the oven. Add the bacon grease and swirl to coat the pan.
- 6
Pour the batter into the hot skillet. It should sizzle on contact.
- 7
Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- 8
Slice directly in the skillet or turn it out onto a plate. Serve warm.
Chef's tips
Heating the skillet and fat before adding the batter creates the crisp, browned crust. Do not overmix the batter to keep the cornbread tender.
Storage
Store covered at room temperature up to 2 days.
Reheating
Reheat in a warm oven or split and toast in a skillet.
Common mistakes to avoid
- •Pouring batter into a cold skillet loses the crisp crust
- •Adding too much sugar strays from the traditional savory version
Serving suggestions
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