Scrumptious cornbread made in an iron skillet. Crispy on the outside—just the way I like it!

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This is my all-time favorite cornbread recipe, probably because it’s the recipe I grew up eating. My mom had a couple of cast iron cornbread stick pans and would make individual servings that were so perfectly crisp and wonderful.

Mom? Where are those cornbread stick pans? Please bring them to my house and accidentally leave them here.

Here’s the cornbread recipe:





You need cornmeal, flour, shortening, salt, baking soda, baking powder, buttermilk, and milk.

If you don’t have buttermilk, remember that you can add a splash of white vinegar to regular milk. Magic!





Mix together the cornmeal, flour, salt…





And baking powder.





Stir it together to combine.





Add the milk to the buttermilk…





Then add the egg and stir with a fork to combine.





Stir in the baking soda.





Pour in the liquid…





And stir to combine all ingredients.





Melt the shortening in the microwave and drizzle it in, stirring gently to combine.





Melt a little more shortening in the skillet…





When the skillet is hot, pour in the batter. It’ll sizzle in the hot shortening, which will ensure crispy edges and utter happiness.









Let it cook on the stovetop for one minute…





Then bake it in the oven for 20 to 25 minutes, or until golden brown.





Cut it into wedges, squares, or sticks and serve with softened butter (or cube and use for stuffing/dressing.)

It’s also delicious with jam.