Recipe courtesy of Trisha Yearwood
Episode: Giving Thanks
Save Recipe Print
Total:
30 min
Active:
10 min
Yield:
8 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.

Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

Cook's Note

Season a new cast-iron skillet by coating the inside with vegetable shortening (not butter) and heating the pan in a very hot oven (450 degrees F) for 1 hour. Cool the skillet and wipe off any excess oil before using. To care for a seasoned skillet, wipe the interior after each use. Do not soak in any soapy water or put in the dishwasher.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Magic Cornbread

Recipe courtesy of Food Network Kitchen

Southern Cornbread

Recipe courtesy of Cat Cora

Buttermilk Fried Chicken

Recipe courtesy of Art Smith

Blueberry Buttermilk Pancakes

Recipe courtesy of Food Network

Jalapeno Cheddar Cornbread

Recipe courtesy of Ina Garten

Honey Cornbread Muffins

Recipe courtesy of The Neelys

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Buttermilk Cornbread

Recipe courtesy of Tanya Holland

Buttermilk Cornbread

Recipe courtesy of Tanya Holland

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories