Oh Soooo Good Asiago-Green Onion Cornbread -- Small Iron Skillet

READY IN: 35mins


  • 2
    tablespoons bacon fat (or fat of your choice)
  • 1
    large egg
  • 12
    teaspoon black pepper (coarsely ground)
  • 1 12
    teaspoons sugar
  • 34
    cup milk (2% okay)
  • 12
    cup green onion (finely minced or snipped with scissors - 4 onions)
  • 12
    cup asiago cheese (freshly grated, then packed into 1/2 cup measure, OR cheese of your choice!)
  • 1 12
    cups self-rising buttermilk cornmeal mix (White Lily preferred)


  • Preheat oven to 450°F.
  • Place bacon fat in 7-8 inch iron skillet and heat in preheated oven for 5-7 minutes.
  • While skillet is heating, combine egg, pepper, sugar, milk, green onion, cheese, and cornmeal mix until well mixed.
  • Remove skillet from oven and pour hot fat into cornbread mixture, and quickly combine.
  • Pour cornbread batter into HOT skillet.
  • Bake for 20 minutes at 450°F.
  • Remove pan from oven ~ run table knife around edge of pan and lift baked cornbread up onto the blade of the knife to cool for 10-15 minutes before slicing! This will keep bottom of cornbread crisp!
  • OR ~ Turn baked cornbread onto a wire rack to cool for 10-15 minutes before slicing!
  • PLEASE NOTE: The following items or measurements are not included in the nutritional information / calorie count: bacon fat, asiago cheese. buttermilk cornmeal mix!