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Skillet Corn Bread

Skillet Corn Bread
4 votes, 4.00 avg. rating (79% score)
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Yield: 6 to 8 servings

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  • 1 cup graham or whole-wheat flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/3 cups buttermilk
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup brown sugar


Preheat oven to 400 degrees F. Combine the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the buttermilk, eggs, oil, and brown sugar until smooth. Add the buttermilk mixture to the flour mixture and stir just until blended. Pour into a greased 10-inch skillet and bake for about 20 minutes, until golden brown and solid in the center. Serve warm.
Updated Thursday, May 8th, 2003

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3 Responses to Skillet Corn Bread

  1. Anonymous January 9, 2004 at 6:24 pm #


  2. Alfonso Albiero September 21, 2004 at 4:23 pm #

    Made this with my 13 year old daughter and as soon as it was out of the oven it was in my bowl broken up and sprinkled with maple syrup.
    My daught buttered hers and we ate the whole batch, right then and there.
    Substituted the buttermilk with milk & lemon juice as we didn’t have any buttermilk. I might try this recipe in the waffle iron. A hit in my house.

  3. Anonymous October 12, 2005 at 7:22 am #

    TRUE corn bread does NOT contain sugar of any kind or amount–if it does, it is Johnny Cake, not corn bread!

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