IRON SKILLET CALICO CORNBREAD

This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

You will love the flavor of this Iron Skillet Cornbread.

My family loves this cornbread recipe. So many great additions makes it delicious! The flavor was perfect and this would go great with any meal.  Take this cornbread to any gathering, picnic, party or where ever there are people and they will all go for it.  You will get asked for the recipe.  Slather it with butter or a real treat. You could also make this recipe as muffins.  Just cook probably 10 minutes less and watch to make sure centers are done. It is a very versatile recipe in that you can make it your own by adding other meats and such.

Iron Skillet Calico Cornbread

2 cups self-rising cornmeal mix

4 to 5 slices bacon, cooked and crumbled (save 2 to 3 tablespoons drippings)

1/2 cup butter or 8 tablespoons, melted

2 eggs

1 cup sour cream

1 (14.75 ounce) can cream style corn

1 cup chopped green pepper

1 (4 ounce) jar diced pimientos, drained

Combine cornmeal, bacon, melted butter, eggs, sour cream, corn, green pepper and pimientos. Mix well with a spoon. Grease a 10 inch iron skillet with the bacon drippings. Pour in cornbread mixture. Bake in a preheated 425 degree oven for 40 to 45 minutes. Cut in pie shaped pieces. Makes 8 servings. Enjoy!

Note: If you can’t find self-rising cornmeal mix, you can make your own. Click here for recipe!

Iron Skillet Calico Cornbread

 

Tips on cooking cornbread:  A dark pan such as an iron skillet will cook a crustier cornbread.  A couple teaspoons bacon drippings added directly to the batter enhances the taste of the cornbread. It is best to mix cornbread by hand to avoid over mixing.

Iron Skillet Calico Cornbread

This cornbread has a fantastic flavor. You'll make it over and over again.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: bread
Cuisine: American
Keyword: Iron Skillet Cornbread
Servings: 8 Servings

Ingredients

  • 2 cups self-rising cornmeal mix
  • 4 to 5 slices bacon cooked and crumbled (save 2 to 3 tablespoons drippings)
  • 1/2 cup butter or 8 tablespoons melted
  • 2 eggs
  • 1 cup sour cream
  • 1 14.75 ounce can cream style corn
  • 1 cup chopped green pepper
  • 1 4 ounce jar diced pimientos, drained

Instructions

  • Combine cornmeal, bacon, melted butter, eggs, sour cream, corn, green pepper and pimientos. Mix well with a spoon.
  • Grease a 10 inch iron skillet with the bacon drippings. Pour in cornbread mixture. Bake in a preheated 425 degree oven for 40 to 45 minutes. Cut in pie shaped pieces.

Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine! 

Be sure and PIN our cornbread recipe.

 

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

One Comment

  1. I make this frequently without the bacon. Glad to see a recipe for cornbread without flour and sugar.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




*

 
 
 
 

5 Secrets to Old-Fashioned
Southern Cooking

FREE EMAIL BONUS

Tips, tricks & recipes to cook Southern food just like Grandma used to!