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Gallery Traditional Skillet Cornbread Recipe Summary Servings: 8

Ingredients Ingredient Checklist 3/4 cup all-purpose flour 2 1/2 teaspoons baking powder 5 tablespoons sugar 1 teaspoon salt 1 1/4 cups yellow cornmeal 1/4 cup instant nonfat dry milk 1 large egg 3 tablespoons unsalted butter, melted Vegetable oil, for skillet

Gallery Traditional Skillet Cornbread

Recipe Summary Servings: 8

Traditional Skillet Cornbread

Traditional Skillet Cornbread

Traditional Skillet Cornbread

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 3/4 cup all-purpose flour 2 1/2 teaspoons baking powder 5 tablespoons sugar 1 teaspoon salt 1 1/4 cups yellow cornmeal 1/4 cup instant nonfat dry milk 1 large egg 3 tablespoons unsalted butter, melted Vegetable oil, for skillet

Directions

Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl.

In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined.

Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it’s not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges.

Reviews (3)

 Add Rating & Review     82 Ratings   5 star values:        16    4 star values:        25    3 star values:        29    2 star values:        11    1 star values:        1

Reviews (3)

Add Rating & Review     82 Ratings   5 star values:        16    4 star values:        25    3 star values:        29    2 star values:        11    1 star values:        1

Add Rating & Review

82 Ratings 5 star values: 16 4 star values: 25 3 star values: 29 2 star values: 11 1 star values: 1

82 Ratings 5 star values: 16 4 star values: 25 3 star values: 29 2 star values: 11 1 star values: 1

82 Ratings 5 star values: 16 4 star values: 25 3 star values: 29 2 star values: 11 1 star values: 1

  • 5 star values: 16 4 star values: 25 3 star values: 29 2 star values: 11 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       06/03/2014   This is a lovely dense, savory bread. I didn't find that it was too sweet. I had about 1/3 c of leftover polenta that I used as part of the cornmeal measurement, which added a great texture. I didn't have dry milk mix, so I used 1/3 c of half & half as part of the water measurement. Milk would probably work just as well. My stove setting goes from 1 to 7, and 1.5 - 2 is the best for this; it's important to keep the temp low and to check often to prevent burning.  

Martha Stewart Member     Rating: 2 stars       01/28/2014   Had potential but was a disappointment. Way too much sugar. I never put sugar in cornbread when I lived in Georgia. Needed more salt. Biggest complaint was cooking on stovetop is difficult to gauge if the bottom is burning, which it did. I used 1 c 2% milk, adding fresh lemon juice to make it like buttermilk. Added a sprinkle of freeze dried garlic. Cooked bacon and added minced garlic to the batter, bacon drippings to the skillet & to the batter. Better to bake in oven, if a next time.  

Martha Stewart Member     Rating: Unrated       06/13/2008   Could the skillet cornbread be baked in the oven? If so, at what temp. and how long?

    Martha Stewart Member

    Rating: 5 stars 06/03/2014

This is a lovely dense, savory bread. I didn’t find that it was too sweet. I had about 1/3 c of leftover polenta that I used as part of the cornmeal measurement, which added a great texture. I didn’t have dry milk mix, so I used 1/3 c of half & half as part of the water measurement. Milk would probably work just as well. My stove setting goes from 1 to 7, and 1.5 - 2 is the best for this; it’s important to keep the temp low and to check often to prevent burning.

Rating: 5 stars

Rating: 2 stars 01/28/2014

Had potential but was a disappointment. Way too much sugar. I never put sugar in cornbread when I lived in Georgia. Needed more salt. Biggest complaint was cooking on stovetop is difficult to gauge if the bottom is burning, which it did. I used 1 c 2% milk, adding fresh lemon juice to make it like buttermilk. Added a sprinkle of freeze dried garlic. Cooked bacon and added minced garlic to the batter, bacon drippings to the skillet & to the batter. Better to bake in oven, if a next time.

Rating: 2 stars

Rating: Unrated 06/13/2008

Could the skillet cornbread be baked in the oven? If so, at what temp. and how long?

Rating: Unrated

All Reviews for Traditional Skillet Cornbread

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Traditional Skillet Cornbread

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest