Skillet Yankee Cornbread

By request, here is the recipe for Skillet Yankee Cornbread.  My husband just finished off a big piece with the comment, “Best cornbread ever!”  As I photographed the process this weekend, I was amazed again how easy and fast it is to make.  


This recipe is actually only slightly adapted from the Betty Crocker Cookbook.  So, thanks, Betty!  You’re a doll.

Best parts?  It’s cheap, simple, goes with anything, and it’s perfect right out of the pan.  Like a great wardrobe staple – only fried.

Skillet Yankee Cornbread


1 C. milk

1/4 C. butter or margarine, melted (come on…use butter)

1 large egg

1 1/4 C. yellow, white or blue cornmeal (I used yellow)

1 C. all-purpose flour (Betty’s note: if using self-rising flour, omit baking powder and salt)

1/2 C. sugar

1 TBS baking powder

1/2 tsp salt

1/4 – 1/3 C. canola/vegetable oil for the pan


Heat your oven to 400 degrees F.  My version of this recipe calls for using a cast iron skillet.  If you don’t have one, just use a 9″ round pan or an 8″ square pan, greased on the bottom and sides with plenty of shortening.  (Seriously, slop it on there.  The shortening will help to give the cornbread a little bit of yummy crust, the same way the oil does in the cast iron skillet.  Perhaps just not as crunchy.)

If you are using a cast iron skillet, begin heating it (empty) over medium heat.  It’s ready when it’s smoking (that’s my method anyway: “oh no!  fire!  hurry up the batter!”) or when water flicked onto the surface bubbles and sizzles.

In a large bowl or the bowl of a stand mixer, beat the milk, butter, and egg with a wire whisk. 

Stir in the remaining ingredients at once just until the flour is moistened.  The batter will be lumpy. 

Here you’ll need to pour the oil into the hot skillet (caaaareful…) and it should begin bubbling and sizzling just like the water did when you tested it.

Pour the batter into your prepared pan, or into the preheated cast iron skillet.  The oil will flow up and over the sides of the batter, creating the beginnings of a delicious crust.

Bake the cornbread for 20-25 minutes or until it is golden brown.  You can use the toothpick method (insert one into the center and if it comes out clean, the bread is done).  But if the cornbread is browning on the edges, you should be done anyway.


Serve warm if desired.  This cornbread is still amazing on the second or third day, too.

Enjoy it with jam for breakfast or with some butter at snack, lunch, or dinner.  And if you’re invited to a last-minute BBQ this summer, or have unexpected guests any day of the year, you are all set.  30 minutes to GREAT cornbread. 

Wish I had another final picture to show you… but we ate it all.  Here it is again:

***Just a note about this version of cornbread:  There are so many different kinds!  Some folks swear by including whole kernels of corn in their cornbread.  That’s just not my thing (no vegetable surprises, please).  Jon and I like cornbread to be sweet but not cake-sweet, and slightly crumbly, but not dry.  This recipe gets it right every single time.

For a picture-free, easy-to-print version of this recipe, please click on this link:


5 thoughts on “Skillet Yankee Cornbread

  1. Pingback: Farmhouse Soup | The Full Vine

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