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How to make South Carolina's BEST Baked Cornbread in an Iron Skillet

Updated on September 18, 2014

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Iron Skillet Country Style


How this Beautiful Recipe came to be

Many families that were from the South made this dish from corn. Corn was and still is a profitable crop and many use this recipe to this day. The corn bread was made for meals as well as livestock and was primarily eaten during noon or lunchtime. This was believed to provide the most energy before families had to work in the fields. Then, later on in the evening or "supper time" the leftover cornbread was eaten to fulfill any remaining hunger from the work earlier that day.

Cook Time

  • Prep time: 5 min
  • Cook time: 25 min
  • Ready in: 30 min
  • Yields: serves about six people


  • 1 Cup self-rising cornmeal, (ground)
  • 1 1/2 Cups Buttermilk
  • 1 Egg
  • 1 Teaspoon Salt
  • 2 Tablespoons Sugar
  • 2 Tablespoons Fat, (oil or shortening)

More filling than a plain-old biscuit


Baking Instructions

  1. Preheat oven to 450°F
  2. Grease iron skillet with fat and place in heating oven
  3. Combine cornmeal, salt, sugar and stir
  4. Add egg and buttermilk and mix well
  5. Pour batter into iron skillet and bake for 20 – 25 minutes or until golden brown
  6. Turn bread out onto a plate and cut into wedges
  7. Traditionally, cornbread is served hot with butter

Nutritional Value

Nutrition Facts
Serving size: 1 wedge
Calories 273
Calories from Fat126
% Daily Value *
Fat 14 g22%
Saturated fat 8 g40%
Unsaturated fat 0 g
Carbohydrates 33 g11%
Sugar 9 g
Fiber 2 g8%
Protein 6 g12%
Cholesterol 74 mg25%
Sodium 511 mg21%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Here's an actual video on how to make this delicious Southern treat


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