Grammy's Kitchen · Cornbread · Skillet Cornbread
One of 53 cornbread recipes we measured
27 cooks on www.thepioneerwoman.com rate it 4.1★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 85% | 102% |
| total sugar | 0% | 47% |
| egg | 83% | 83% |
| leavener | 24% | 7% |
| salt | 10% | 2% |
| liquid | 612% | 203% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 c. yellow cornmeal | |
| 60 g | 1/2 c. all-purpose flour |
| 6 g | 1 tsp. salt |
| 12 g | 1 tbsp. baking powder |
| 245 g | 1 c. buttermilk |
| 122 g | 1/2 c. milk |
| 50 g | 1 egg |
| 2 g | 1/2 tsp. baking soda |
| 51 g | 1/4 cup plus 2 Tbsp. butter or shortening, divided (Ree uses butter) |
Method: 4 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>Great recipe and great photos of each step. The crumb was perfect, it was crispy all around the edges and the flavor was spot-on. My own taste in cornbread falls between those who like it sweet, and those who like it savory, so I added about 2T sugar to i” — a cook, 5.0★
“This is the best recipe I’ve found. Sugar does not belong in cornbread and heating the skillet on the stove seems to work better than pre-heating it in the oven because it’s still sizzling when you pour the batter in. I made it last night with leftovers today” — a cook, 5.0★