Sunday, November 30, 2008

Southern Skillet Cornbread

I can't believe the first time I had cornbread was only just over a year ago! It is such a wonderfully satisfying food and it has quickly become one of my favorite comforts as well as my husband's. This recipe is pretty easy and you probably already have most of the ingredients in your pantry! I LOVE this recipe and I know you will too. :)

-2 cups cornmeal
-2 cups all-purpose flour
-1/2 tsp. salt
-2 tbs. baking powder
-2 eggs
-1 cup margarine, melted
-4 cups buttermilk
-Corn oil (enough to coat skillet)

*Preheat oven to 400°F.

*In a large bowl, mix together corn meal, flour, salt, and baking powder.
*In a separate bowl, mix together eggs, butter, and buttermilk.
*Add corn oil to skillet and swirl oil around to coat bottom and sides.
*Leave remaining oil in pan.
*Return to high heat for 1 minute.
*Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center.
*Remove from stove.
*Bake for 40 to 50 minutes, or until a knife inserted into the center comes out clean.
*Serve warm!


  1. cool! monazza, you've become quite the american cook! :D

  2. Haha. Well I've certainly come a long way in southern cuisine over the past year. Just because I'm Indian doesn't mean Nigel has to eat Indian food all the time. So I try to make foods that he grew up eating too, as well as foods from around the world. :)