New This Month

Skillet Cornbread

A skillet of cornbread is the traditional accompaniment for black-eyed peas in the Southwest.

  • Servings: 8

Source: Martha Stewart Living, June 1999


  • 1/4 cup vegetable shortening
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 teaspoons baking powder
  • 1 cup milk
  • 2 large eggs


  1. Heat oven to 425 degrees with rack in center. Place shortening in an 8-inch cast-iron skillet. Place in oven.

  2. In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder. Set aside. In a small bowl, whisk together the milk and eggs until frothy. Pour the milk-egg mixture into the dry ingredients. Mix just until ingredients are incorporated. Do not overmix; batter should be lumpy. Carefully remove hot skillet from oven. Pour batter into it; return to oven. Cook until top is golden brown and a skewer inserted in the center comes out dry, 25 to 30 minutes. Serve warm.

Reviews Add a comment