Buttermilk Skillet Cornbread

"This is my favorite cornbread. A friend of mine gave me the recipe. It makes a thin crunchy cornbread. No flour is ever used in this recipe. It can be tricky sometimes and I have had it stick to the pan (I use cast iron skillet)."
photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
photo by Sharlene~W photo by Sharlene~W
Ready In:


  • 1 cup cornmeal
  • 14 teaspoon baking soda
  • 12 teaspoon salt
  • 1 teaspoon baking powder
  • sugar, to your liking (optional)
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons meat fat or 2 tablespoons oil in batter
  • 2 tablespoons meat fat or 2 tablespoons oil, in skillet (cast iron is best)


  • Mix all together and pour in skillet after oil has gotten pretty hot on top of stove.
  • Bake 10 minutes in oven at 450 degrees.
  • Turn over and bake another 10 minutes.

Questions & Replies

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  1. I had some real problems with this recipe and think some ingredients may be missing from the ingredients list. The batter is very soupy prepared as directed. I noticed there was no flour in the recipe, and I thought to add that to correct the balance. As it turns out, by adding 1 cup of flour to the batter, the consistency looks much better. The cooking time is correct, although turning the bread can prove a bit tricky, so I recommend turning it onto a plate and then sliding it back into the pan. The crust did get very crispy and nicely golden (I used a cast-iron skillet). I would rate this much higher except that it cannot be prepared as directed.
  2. I tried this recipe because the chef indicated it is her favorite cornbread, yet the only review was a 1-star. I thought I would give it a go and see what was up. It went together quickly--I used about 1 tablespoon of sugar and bacon grease, both inside the batter and to grease the pan. By the time the pan and oven were hot, the batter was ready to pour. It was slightly thicker than pancake batter. With the full 2 tablespoons of bacon grease in the pan, I had no problems with sticking and it turned easily. It was nearly done at 10 minutes, so I only left it in another minute or so. I would probably increase the salt to 1/2 teaspoons, but other than that, it turned out great. Much quicker to the table than regular cornbread. Nice texture and flavor.


I live in eastern NM in a small community. We farm and I am also the elementary secretary at the school. I've been at the school going on 14 years, moving this year from high school to elem. Nice change. It's a small school (250 pre-k to 12) so it's a very rewarding job. I know all the students and I love them all. My husband & I both have our own motorcycle, although I don't ride as much as he does. I love to cook, but I like to cook for a lot of people and you can tell when I start something. Usually it ends up being for an army when it's just my husband & I, our kids are grown. I don't know if I have a favorite cookbook, I just like them all and I get alot of recipes off the internet now. My passion is my God and my family. Pet Peeves-someone thinking they are better than me. I would like to travel if I had a month off with my family. Just take my time and enjoy the sights.
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