Recipe

Southern Skillet Cornbread Recipe

Add Step-by-Step Photos	Cajunspices66 / All my dishes 1 year, 7 months ago OUR FAMILY CORNBREAD RECIPE PASSED DOWN FOR MANY GENERATIONS. MY GRANDMA GRUBBS COULD MAKE CORNBREAD LIKE NOBODY'S BUSINESS! ENJOY! Prep:10m Cook:25m Servings:10	Cajunspices
	southern skillet cornbread

1986 my grandma hold

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trekkiejj

jett2whit

marky90

bluewatera

mishi

hayleesgra

lycett

Ingredients

2 cups yellow cornmeal

1 1/2 cups flour

2 teaspoons salt

2 teaspoons baking powder

1 teaspoon baking soda

2 tablespoons sugar

3 eggs, beaten

3 tablespoons vegetable oil, for skillet

2 cups milk

1/2 cup mayonaise

Directions

Preheat oven to 425°.

Put oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making batter.

Combine all dry ingredients

Add wet ingredients

Pour into hot skillet (batter will sizzle)

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Comments

marky90 1 year, 7 months ago said:
Fabulous, (from a northerner with a southern partner) !!! Thanks Girl!

jett2whit 1 year, 7 months ago said:
Did you go to the Cornbread festival again? Grandma sure knows how to throw down some cornbread! Jett

bluewaterandsand 1 year, 7 months ago said:
Only one way to make good corn bread, iron skillet!

grandmacooks 1 year, 7 months ago said:
Sounds great! There's nothing like corn bread made in an iron skillet!

hayleesgrandma 1 year, 7 months ago said:
Love this ;)

krumkake 1 year, 7 months ago said:
LOVE the addition of mayo - must make the cornbread moist and extra delicious! Thanks for sharing your grandma's wonderful recipe!!

mishi 1 year, 7 months ago said:
Wow, I've never heard of adding mayonnaise to cornbread but I'll give it a try. I would imagine it adds a really nice twist and gives it extra moistness. Thanks for the 5 recipe.

angelgirl94 1 year, 6 months ago said:
This cornbread is just crying out for a big pot of collard greens. Just printed your recipe and will be trying it soon. Thanks for sharing. :)

bluewaterandsand 1 year, 4 months ago said:
You can not beat corn bread cooked in an iron skillet!

greenlord 1 year, 2 months ago said:
Nice one. A classic everybody should make weekly :).

trekkiejj 4 months, 3 weeks ago said:
I made this last night and it was one of the best batches of cornbread I've ever eaten. Yes, the mayo made it very moist. Since the directions given don't mention this, I wanted to say that I had to cook it at 425 for about 30-35 minutes before it was done all the way through. Also, if your oven has a heating element up top, make sure you put the cornbread on a lower oven rack--it rises quite a bit, and you don't want the top to burn. With that said, this recipe produced a cornbread that was nicely browned and had a thick layer of crispy goodness on top and bottom by the time it was done. This would make really good corn dog batter.

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