Smoky Mountain Skillet Cornbread For Two

2
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Since it's just my husband and I at home, this is a scaled down recipe of Southern skillet cornbread, done in a 6 inch cast iron skillet. It's quicker and easier with self rising flour. The melted butter or baking grease in the preheated skillet makes all the difference, as it creates a golden brown crust. This crust tip was taught to me by my mother, who was raised in the Appalachian Mountains in the 1930s and 1940s, and passed down from her mountain ancestors. This is a no- sugar recipe, as are all old fashioned Smoky Mountain cornbread recipes. As Granny used to say, "If it has sugar, it's cake!""

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (214.6 g)
  • Calories 516.4
  • Total Fat - 36.7 g
  • Saturated Fat - 19.1 g
  • Cholesterol - 516.4 mg
  • Sodium - 414.4 mg
  • Total Carbohydrate - 27.8 g
  • Dietary Fiber - 3 g
  • Sugars - 2.1 g
  • Protein - 20 g
  • Calcium - 116.3 mg
  • Iron - 3.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400

Step 2

Melt 2 and 1/2 tbsp melted butter or bacon grease

Step 3

Combine 2 1/2 tbsp melted butter or bacon grease and milk. Add beaten egg

Step 4

Combine cornmeal and self-rising flour in separate bowl

Step 5

Add cornmeal mixture to milk mixture until just combined. Let sit for 10 minutes

Step 6

While mixture is sitting, taking remaining 1 1/2 tablespoons butter or bacon grease (unmelted) and coat cast iron skillet

Step 7

Place buttered or greased cast iron skillet in oven.

Step 8

When mixture is ready, carefully remove the hot skillet. Pour in batter.

Step 9

Place back in oven and bake for 20 minutes or until toothpick inserted in middle comes out clean.

Tips & Variations


  • Cast Iron Skillet

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