Delicious Southern skillet bread recipe that doesn't require yeast. Southern-style cornbread with a Tex-Mex kick is a great accompaniment for soups, chili, and stews.
Preheat the oven to 400˚F. Place 10~inch cast iron skillet in the oven to heat.
Combine all the dry ingredients in a large bowl and whisk to thoroughly combine.
Combine all the wet ingredients in a separate bowl and whisk to combine.
Slowly add the wet ingredients to the dry ingredients. Gently fold the ingredients together with a rubber spatula or large wooden spoon. Do not overmix.
Carefully grease the iron skillet with bacon grease or canola oil. Pour the batter into the skillet. Bake the cornbread for about 45 minutes or until a skewer inserted in the middle comes out clean.
Invert the cornbread from the skillet onto a wire rack to cool.
Notes
Measurements by volume are given at the end of the ingredient for flour, cornmeal, and butter.