The following recipe for Pioneer Skillet Cornbread is from SurvivalBlog reader J.A.. This is intended to be baked in an oven in a cast iron skillet, but you could substitute an uncovered cast iron Dutch Oven.
Ingredients
- 1/2 cup flour
- 2 1/2 cups cornmeal
- 1/4 cup sugar
- 2 Tablespoons baking powder
- 2 teaspoons salt
- 2 eggs (beaten)
- 2 1/4 cups milk
- 6 Tablespoons melted shortening (or bacon grease) for the batter
- 2 Tablespoons hot shortening (or bacon grease) in your skillet.
Directions
- Set your oven to 450 F.
- Heat a cast iron skillet in the oven with the shortening or bacon grease while mixing the batter.
- While the cast iron skillet heats, combine the flour mixture, wet ingredients, and grease from the pan and mix well.
- Pour batter into a sizzling hot skillet with the grease in it, and then bake for 25 minutes at 450 degrees.
Chef’s Notes
The key to a delightful crust on the cornbread is to have the skillet and grease hot before pouring the batter in.
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