As a boy, chef Scott Howell remembers his grandmother using her cast iron skillet almost exclusively for making this incredibly moist corn bread. Like most Southern cooks, she used self–rising cornmeal. Howell subsitutes coarse stone–ground cornmeal for added flavor. More Great Comfort Food Recipes

Scott Howell
April 2001


Credit: © Maura McEvoy

Recipe Summary test

Makes one 9-inch corn bread


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425°. Heat a 9-inch cast-iron skillet in the oven for 5 minutes. Meanwhile, in a medium bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda and salt. Stir in the lightly beaten eggs, milk and buttermilk until blended, then stir in the melted butter.

  • Pour the bacon fat into the hot skillet and swirl it around until the skillet is evenly greased. Pour the batter into the skillet and bake for 20 minutes, or until the corn bread is golden brown and a toothpick inserted in the center comes out clean. Let cool in the skillet for 5 minutes, then turn the corn bread out on a cutting board. Cut the corn bread into wedges and serve warm.

Make Ahead

The corn bread can be baked earlier in the day and reheated in a 350° oven.