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Skillet Corn Bread


  • 2 cups self-raising white buttermilk corn meal mix
  • 1 to 2 tablespoons sugar
  • 1 1/2 cups buttermilk I prefer whole
  • 1 egg beaten
  • 3 tablespoons melted shortening
  • 3 additional tablespoons shortening - for skillet


  1. preheat oven to 425 degrees. Place 3 tablespoons shortening in large skillet and place in oven to melt and to heat the cast-iron skillet. Meanwhile combine the dry ingredients then incorporate the milk and the egg. Add the melted shortening. Remove the warmed, oiled skillet from the oven. Pour the batter into the skillet and bake for 15 to 20 minutes until the top is golden brown. Remove from the oven and turn over onto a plate. Slice into wedges.