Total Time
30mins
Prep 10 mins
Cook 20 mins

I have used this recipe for thirty years. It is from a 1974 cookbook called "Country Cooking". It was one of Southern Living Magazines books. I have been using oil in place of the butter that was called for in the original recipe for years with good results. The secret to this cornbread is a "screamin' hot" iron skillet, greased only on the bottom, and a hot oven. I serve this with chili, vegetable soups, and tex mex.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees and spray bottom only of 10" iron skillet with cooking spray.
  2. Mix together cornmeal, flour, sugar, salt, and baking powder.
  3. Beat egg, milk, and oil together to blend.
  4. Pour wet ingredients into dry ingredients just until blended.
  5. Pour batter into hot skillet and bake at 425 degrees for 20 minutes.
Most Helpful

1 5

Something is wrong with this recipe. It came out like dough. There be a typo in one of the liquid ingredients....or somehow I got it wrong. Please double-check....

5 5

I made this last night to go with western spaghetti. This was so easy to make and tasted great to boot. I don't own an iron pan of any kind. I had to use the technique of getting the pan hot first. I bet this would be even better with an iron pan. I will definately be making this again!