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Skillet Cornbread

Here's a cornbread baked the old-fashioned way -- on top of the stove.

  • Servings: 8
Skillet Cornbread

Source: Martha Stewart Living, June 1995


  • 3/4 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 5 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/4 cups yellow cornmeal
  • 1/4 cup instant nonfat dry milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • Vegetable oil, for skillet


  1. Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl.

  2. In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined.

  3. Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it's not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges.

Reviews (3)

  • Genevieve Moore 3 Jun, 2014

    This is a lovely dense, savory bread. I didn't find that it was too sweet. I had about 1/3 c of leftover polenta that I used as part of the cornmeal measurement, which added a great texture. I didn't have dry milk mix, so I used 1/3 c of half & half as part of the water measurement. Milk would probably work just as well. My stove setting goes from 1 to 7, and 1.5 - 2 is the best for this; it's important to keep the temp low and to check often to prevent burning.

  • Lisa in Indy 28 Jan, 2014

    Had potential but was a disappointment. Way too much sugar. I never put sugar in cornbread when I lived in Georgia. Needed more salt. Biggest complaint was cooking on stovetop is difficult to gauge if the bottom is burning, which it did. I used 1 c 2% milk, adding fresh lemon juice to make it like buttermilk. Added a sprinkle of freeze dried garlic. Cooked bacon and added minced garlic to the batter, bacon drippings to the skillet & to the batter. Better to bake in oven, if a next time.

  • MacClain 13 Jun, 2008

    Could the skillet cornbread be baked in the oven? If so, at what temp. and how long?

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