Ree Drummond, the beloved Pioneer Woman, has captured hearts with her heartwarming recipes and down-to-earth approach to cooking. Her cookbook, “The Pioneer Woman Cooks: Recipes from an Accidental Country Girl,” is a treasure trove of comforting classics, and among them shines her recipe for Skillet Cornbread. Having tried this recipe myself, I can wholeheartedly say, it’s a must-try for anyone craving authentic, soul-satisfying cornbread.
Skillet Cornbread Ingredients
This isn’t your overly sweet, cake-like cornbread. Pioneer Woman’s skillet cornbread recipe leans into the honest, wholesome flavors of traditional home cooking. It’s the kind of recipe that feels like it’s been passed down through generations, embodying simple goodness and genuine comfort. The texture is wonderfully unique – dense enough to hold its shape, yet surprisingly tender and moist with every bite. It slices beautifully, making it perfect for sharing or savoring on your own.
If you appreciate a cornbread that delivers warmth and a sense of home, this skillet cornbread recipe is definitely for you. It’s the kind of bread that pairs perfectly with chili, barbecue, or simply enjoyed warm with a pat of butter.
Pioneer Woman Skillet Cornbread in Iron Skillet
Pioneer Woman Skillet Cornbread Recipe
From “The Pioneer Woman Cooks” Cookbook
Ingredients:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup buttermilk
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 cup plus 2 tablespoons shortening
Directions:
- Preheat your oven to 450 degrees F (232 degrees C). In a large bowl, whisk together the yellow cornmeal, all-purpose flour, salt, and baking powder until well combined.
- In a separate measuring cup, pour in the buttermilk and milk. Crack the egg into the liquids and whisk lightly with a fork to combine.
- Add the baking soda to the wet ingredients and stir gently.
- Pour the buttermilk mixture into the bowl with the dry ingredients.
- Using a fork, gently stir until just combined. Be careful not to overmix the batter; a few lumps are perfectly fine.
- In a small microwave-safe bowl, melt 1/4 cup of shortening in the microwave. This should only take a short amount of time, so watch it carefully.
- Gradually pour the melted shortening into the cornbread batter, stirring continuously until just incorporated.
- Place an iron skillet over high heat on the stovetop. Add the remaining 2 tablespoons of shortening to the hot skillet and let it melt completely and the skillet get very hot.
- Pour the cornbread batter into the sizzling hot skillet, spreading it evenly across the surface. Let it cook on the stovetop for 1 minute – this helps create a crispy crust.
- Transfer the hot skillet to the preheated oven and bake for 20 to 25 minutes, or until the skillet cornbread is beautifully golden brown and the edges are wonderfully crispy.
- Remove from the oven and let it cool slightly before slicing into squares. Serve warm and enjoy the smiles.
Golden Brown Pioneer Woman Skillet Cornbread
This Pioneer Woman skillet cornbread recipe is more than just a recipe; it’s an invitation to slow down, enjoy simple pleasures, and savor the taste of homemade goodness. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and promises delicious results every time. So, preheat your oven, grab your skillet, and experience the comforting flavors of Ree Drummond’s classic cornbread.
