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My Grandmother’s Measuring Cups

A delicious family recipe for old fashioned skillet cornbread. It's perfect with soup, salad, or any of your favorite main dishes.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Author Marye Audet-White


  • 1 1/4 cup cornmeal
  • 2/3 cup white flour
  • Shortening (Crisco is my brand of choice)
  • 1 tablespoon baking powder
  • 1 egg
  • ½ teaspoon salt
  • 2/3 cup milk (you can also add a splash of buttermilk if you’d like)
  • Cast iron skillet


  • Preheat oven to 424 degrees F. Sift dry ingredients together (cornmeal, flour, salt, baking powder).
  • Beat the egg and fold into the mix of dry ingredients.
  • Add milk.
  • Stir until it is a thick batter. If needed, add a splash more of milk or buttermilk. The batter should pour easily into a pan but not be runny.
  • Use shortening to grease the sides of your skillet. Set the skillet on your burner on medium heat and melt a tablespoon of shortening.
  • Once the shortening is melted, pour the cornbread mixture into the pan and cook for just a minute to allow the bottom crust to crisp up.
  • Place the pan into the oven and cook for 25 minutes or until the top is golden brown.
  • Be extremely cautious when you remove the skillet from the oven. The handle is hot and it is easy to forget and try to grab it to move it around. You may want to place an oven mitt over the handle as it cools so you don’t accidentally attempt this. Trust me, it hurts!
  • To use this recipe with the cornbread stick pan, simply coat the pan with shortening and preheat in the oven before pouring the cornbread batter in.