Mama’s Old-Fashioned Skillet Cornbread
Course: SidesCuisine: SouthernDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
25
minutesCook Mode
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Ingredients
2 cups self-rising cornmeal mix
1 large egg
1 1/2 cups whole milk, or as needed for a thick but pourable batter
3 tablespoons bacon grease
2 tablespoons all-purpose flour, optional (Mama sometimes added a little)
Directions
- Preheat oven to 425°F.
- Place the bacon grease in a 10-inch cast-iron skillet and put the skillet in the oven while it preheats so the skillet and grease get good and hot.
- In a bowl, combine the self-rising cornmeal mix, egg, and enough milk to make a thick but pourable batter. If using the flour, stir it in with the cornmeal.
- Carefully remove the hot skillet from the oven. Pour the batter into the hot skillet. It should sizzle when it hits the grease.
- Spoon or drizzle some of the hot bacon grease from around the edges over the top of the batter, just like Mama did.
- Bake for 20–25 minutes, or until the cornbread is golden brown and cooked through.
- Let rest for a few minutes before slicing and serving.
Notes
- Mama never measured her cornbread—she made it by feel. Start with a little less milk and add more as needed until the batter is thick but pourable. Sometimes she added a little flour and sometimes she didn’t. The hot cast-iron skillet and bacon grease are important for that old-fashioned golden crust. And just like Mama made it—no sugar.
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