Ree Drummond, The Pioneer Woman, has captured hearts with her heartwarming recipes and down-to-earth approach to cooking. Among her many beloved dishes, the Skillet Cornbread stands out as a true testament to simple, comforting, and utterly delicious home cooking. This isn’t just any cornbread; it’s a recipe with soul, likely passed down through generations, designed to be shared and savored.
What makes The Pioneer Woman’s Skillet Cornbread so special? It’s all about the texture. Imagine a cornbread that is both dense and tender, yet incredibly moist. Each slice holds together beautifully, making it perfect for serving alongside chili, soups, or simply with a pat of butter and a drizzle of honey. If you lean towards a more traditional, less cake-like cornbread, this recipe is your culinary soulmate. It’s the kind of bread that warms you from the inside out, evoking feelings of home and hearth with every bite.
Ingredients for Pioneer Woman Skillet Cornbread recipe laid out on a kitchen counter.
This recipe shines in its simplicity, using pantry staples to create something truly exceptional. The magic happens in a hot skillet, which gives the cornbread a wonderfully crisp edge while maintaining a soft, moist interior. It’s a straightforward process, perfect for both seasoned bakers and kitchen novices seeking a taste of authentic country goodness.
Close-up of freshly baked Pioneer Woman Skillet Cornbread in a cast iron skillet, showing its golden brown crust.
The Pioneer Woman Skillet Cornbread Recipe
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°F (232°C). In a mixing bowl, whisk together the cornmeal, flour, salt, and baking powder.
- In a separate measuring cup, combine the buttermilk, milk, and egg. Whisk lightly with a fork.
- Add the baking soda to the wet ingredients and stir.
- Pour the wet mixture into the dry ingredients.
- Stir gently with a fork until just combined. Be careful not to overmix.
- In a small microwave-safe bowl, melt 1/4 cup of shortening.
- Gradually pour the melted shortening into the batter, stirring until just incorporated.
- Place an iron skillet over high heat and melt the remaining 2 tablespoons of shortening. Once hot, pour the batter into the skillet, spreading it evenly. Cook on the stovetop for 1 minute.
- Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until golden brown and the edges are crispy.
- Cut into squares and serve warm.
Slices of Pioneer Woman Skillet Cornbread served on a plate, ready to eat, highlighting its moist and tender texture.
Whether you’re a longtime fan of Ree Drummond or simply seeking a truly comforting and delicious cornbread recipe, The Pioneer Woman’s Skillet Cornbread is sure to become a new favorite. It’s more than just a recipe; it’s a taste of home, perfect for sharing with family and friends. Enjoy the warmth and simplicity of this generational classic.
