Penn Herb Wellness Guide
Skillet Cornbread
Angie McGowan
Try adding bacon and jalapeos to make this smoky and spicy.
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 Tbs baking powder
- 1/2 tsp baking soda
- 1/4 cup shortening, plus 2 Tbs, room temperature
- 1 large egg
- 1 1/2 cups reduced-fat buttermilk
Directions
- Preheat oven to 450F.
- Preheat cast iron skillet on stove top.
- Combine cornmeal, flour, salt, baking powder, and baking soda. Add 1/4 cup shortening.
- Combine with fork or pastry knife until well combined. Add egg and buttermilk. Mix well.
- Add 2 tablespoons shortening to hot skillet. Wipe oil all around pan with a paper towel.
- Add batter and let cook over medium heat on the stove top for 23 minutes.
- Finish in preheated oven. Cook until browned and the edges have become crispy.
Nutrition Facts
Calories 543
Calories from Fat 281 (52%)
(48%)Total Fat 31g
(57%)Saturated Fat 11g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
(32%)Cholesterol 95mg
(73%)Sodium 1755mg
(11%)Potassium 384mg
Total Carbohydrate 55g
(12%)Dietary Fiber 3g
Sugars 7g
Sugar Alcohols 0g
(25%)Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2026.