Charleston Skillet Cornbread

Stone ground cornmeal is used in many different dishes in and around Charleston.  We like to use a fine ground cornmeal.  Use a cast iron skillet when making cornbread.

Charleston Skillet Cornbread

1 ½ Cup White Stone Ground Cornmeal

½ Cup All Purpose Flour

2 Tablespoons Sugar

1 Teaspoon Salt

2 Teaspoon Baking Powder

1 Egg, Beaten

1 Cup Buttermilk

¼ Cup Butter, Melted


Place cast iron skillet in oven and preheat to 425°F. Combine dry ingredients in a bowl. In another bowl, beat together egg, butter milk and melted butter. Combine all ingredients to one bowl and mix well. Remove cast iron skillet from oven and grease thoroughly. Use care when handling the skillet as it will be hot. Pour batter into hot skillet and bake in oven at 425°F for 20-25 minutes or until golden brown.  *Self rising cornmeal will not work in this recipe as it is written.