the appetizer:

The Pioneer Woman Cooks by Ree Drummond, includes cowboy recipes like Beans; Skillet Cornbread; and Rib-Eye Steak with Whiskey Cream Sauce.



Skillet Cornbread

  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup buttermilk (if you don't have any, see page 40 of the book)
  • 1/2 cup milk
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/4 cup plus 2 tablespoons shortening

Skillet Cornbread

1. Preheat the oven to 450 degrees F.

In a bowl, combine the cornmeal, flour, salt, and baking powder and stir together.


Skillet Cornbread

2. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork.


Skillet Cornbread

3. Add the baking soda and stir.


Skillet Cornbread

4. Pour the milk mixture into the dry ingredients.


Skillet Cornbread

5. Stir with a fork until just combined. Do not overstir.


Skillet Cornbread

6. In a small bowl, melt 1/4 cup of the shortening in the microwave.


Skillet Cornbread

7. Slowly add the melted shortening to the batter, stirring constantly until just combined.


Skillet Cornbread

8. In an iron skillet over high heat, melt the remaining 2 tablespoons shortening. Pour the batter into the hot skillet and spread to even out the surface.

Cook on the stove top for 1 minute, then bake for 20 to 25 minutes, until golden brown. The edges should be crispy.


Skillet Cornbread

9. Slice into squares and serve with the beans.

  • from:
    The Pioneer Woman Cooks
    Recipes from an Accidental Country Girl
  • by Ree Drummond
  • William Morrow Cookbooks 2009
  • Hardcover; $27.50; 256 pages
  • ISBN-10: 0061658197
  • ISBN-13: 978-0-470-19753-0
  • Reprinted bypermission.

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This page created April 2010


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