the parton familys skillet cornbread

Banana Bread

The Parton Familys Skillet Cornbread

Everyone needs a good cast-iron skillet. In the South, it’s not uncommon for a bride to receive one as a wedding gift—and not always a new one! One of the best traditions we enjoy is when a well-used, well-seasoned cast-iron skillet is handed down through the generations, like our Mama’s were. We both still have—and use—skillets of hers that have made cornbread more times than we’ll ever know.

Ingredients

5 tablespoons bacon grease or shortening
2 cups martha white or white lily self-rising buttermilk-enriched white cornmeal mix
1½ cups whole buttermilk, well shaken
1 teaspoon salt (see note)
¼ teaspoon pepper

Directions

Preheat the oven to 400℉. Heat the bacon grease or shortening on the stovetop in an 8-inch, well-seasoned cast-iron skillet over medium heat until smoking hot. Remove from the burner.
In a large bowl, whisk together the cornmeal mix, buttermilk, salt and pepper. Add 2 tablespoons of the hot grease or shortening into batter and mix well. Pour the batter into the hot skillet—it will sizzle a bit on the sides, but that’s good! Place the skillet in the oven and bake until golden brown, about 25 minutes.
Remove from oven and let cool for 10 minutes in the pan. Slice and serve.