Southern Skillet Cornbread

Summer / Fall / Winter / Spring / Appetizer / Bake / LouAna / Side Dish / Snack / Vegetable Oil /


A southern staple sure to please the crowd!


45 minutes


Serves: 8–10


1/2 cup plus 1 tablespoon LouAna® Vegetable Oil
3/4 cup whole milk
3 large eggs
1 (8 oz.) container sour cream
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1 1/4 teaspoons salt
2 teaspoons baking powder


Place 1 tablespoon LouAna Vegetable Oil in a cast-iron pan (11-inch) and swirl around. Place pan in the oven; preheat oven to 375°F.

Combine remaining 1/2 cup oil, milk, eggs, and sour cream, beating well with an electric mixer. Combine flour and remaining ingredients in a large bowl, stirring well with a whisk. Add oil mixture to flour mixture, beating until combined.

Carefully remove hot skillet from oven. Spoon batter into pan.

Bake at 375°F for 30 minutes or until cornbread is lightly browned and it springs back when pressed lightly. Cool in pan on a wire rack.


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