Smoky Mountain Skillet Cornbread For Two
February 07, 2021
"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!""
- 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
Preheat oven to 400
Melt 2 and 1/2 tbsp melted butter or bacon grease
Combine 2 1/2 tbsp melted butter or bacon grease and milk. Add beaten egg
Combine cornmeal and self-rising flour in separate bowl
Add cornmeal mixture to milk mixture until just combined. Let sit for 10 minutes
While mixture is sitting, taking remaining 1 1/2 tablespoons butter or bacon grease (unmelted) and coat cast iron skillet
Place buttered or greased cast iron skillet in oven.
When mixture is ready, carefully remove the hot skillet. Pour in batter.
Place back in oven and bake for 20 minutes or until toothpick inserted in middle comes out clean.
Tips & Variations
- Cast Iron Skillet