Southern Cornbread Skillet Recipe

Cornbread is probably the most commonly used side dish in southern cooking. Being a girl from South Carolina, you know I had to feature my Southern Cornbread Skillet Recipe on the blog. This recipe is easy, sweet, fluffy and delicious. Cornbread is a must-need side to chili, barbecue, fried chicken, pork, and even ice cream. Yes, I said ice cream. In Mexico cornbread is regularly served with ice cream as a dessert. Don’t knock it until you try it. Honestly, I think it sounds pretty good.

Why cook in a cast iron skillet?

I absolutely love cooking with my cast iron skillet. What true southern doesn’t? The benefits of cooking in cast iron include, easy clean up, an even cook with your food, it can be used in the oven and on the stove, and it is naturally nonstick. Using cast iron to cook adds iron to your food. Iron has several health benefits. It boosts your energy, immunity, brain function, muscle function, and even aids in a healthy pregnancy.

You do not have to use a cast iron skillet for this recipe. Another commonly used option is an 8×8 baking dish. If using the baking dish you will want to melt the shortening, then mix it into your cornbread batter. Then pour the batter it into your baking dish.

Yellow or white cornmeal?

Obviously, yellow cornmeal is made from yellow corn, and white cornmeal from white corn. In the northern states of the U.S. yellow cornmeal is commonly used, and tends to provide a sweeter flavor. On the other hand, white cornmeal is not as sweet and is used more in the southern states. It is truly only a personal preference which one you choose to use in your cornbread.

From Our Table To Yours,