Comments on: Buttermilk Skillet Cornbread

By: Barbara Schieving

Barbara Schieving — Mon, 21 May 2018 13:21:05 +0000

In reply to Patrick.

Hi Patrick – use the ingredients from this recipe and the directions in this recipe https://www.pressurecookingtoday.com/pressure-cooker-cornbread/ Let me know how it goes. 🙂

By: Patrick

Patrick — Mon, 21 May 2018 10:14:38 +0000

And the electric cooker version … ?

Thanks. Patrick

By: Barbara Bakes

Barbara Bakes — Sat, 23 May 2009 02:48:59 +0000

Jackie thanks for the question. Since I divided the batter into three pans instead of two (I doubled the batter) the cornbread wasn’t as thick and cooked faster. Everyone’s oven differs, so just check it often and if it looks nicely brown and set use a toothpick to test it.

By: Jackie

Jackie — Sat, 23 May 2009 02:42:58 +0000

Hi

In your introduction, you mentioned that you only baked the 3 cornbreads for 18 minutes, but in your instructions for making 1 cornbread you instruct to bake the cornbread for 30 to 40 minutes. If baking 3 at a time wouldn't the baking time be longer for 3 than 1.

By: Barbara Bakes

Barbara Bakes — Fri, 19 Dec 2008 22:09:00 +0000

Jude – lol. I’m not an edge person on cake or brownies, but on cornbread – definitely!

By: Jude

Jude — Fri, 19 Dec 2008 20:44:00 +0000

Gotta love the lightly browned edges. Looks like you stole the corner for yourself 🙂

By: Aggie

Aggie — Fri, 19 Dec 2008 17:14:00 +0000

I bet that tasted great! I love buttermilk in baking…

By: Barbara Bakes

Barbara Bakes — Thu, 18 Dec 2008 17:18:00 +0000

Thanks for the nice comments. Please let me know what you think if you try it.

Lisa - my mom kept a can of bacon grease to cook with all the time growing up. It really does add a lot of flavor. Thanks for sharing your grandmother's easy recipe.

Marisa - I can get Marie Calender's both in my local grocery stores and at Sam's Club. I think it tastes just like what you get at the restaurant.

By: Marisa

Marisa — Thu, 18 Dec 2008 16:58:00 +0000

Yum, yum, yum! This recipe sounds so awesome! And as a sidenote…I, too love Marie Calendar’s corn bread. Where do you get it? Just at the grocery store? I’ll have to see if we carry it in ours.

By: Lisa

Lisa — Thu, 18 Dec 2008 12:04:00 +0000

Being from Mississippi, we had either corn bread or biscuits with nearly every mean my grandmother made. The cornbread we make is much simpler – just corn meal mix, one egg, and buttermilk. You just mix up how ever much will fill your skillet! It needs to be thick, but pourable. Then you heat up about 2 tablespoons of shortening or ( gasp) bacon grease in a cast iron skillet until it is almost smoking, then pour in your batter. Bake at 350 until it is done. Perfect for crumbling into soup or chili or just eating with a generous serving of butter!