Eastern Tennessee Cornbread (3-Ingredient Iron Skillet Classic)
This no-sugar, three-ingredient cornbread is a Southern staple from the foothills of the Great Smoky Mountains. Made with White Lily cornmeal mix, an egg, and buttermilk, then baked in a larded cast iron skillet for a perfectly golden crust and tender crumb.
Equipment
- - Cast iron skillet (8–10 inch)
- Mixing bowl
- - Measuring cup
- - Oven mitts
Ingredients
- - 2 cups White Lily Buttermilk Self-Rising Cornmeal Mix
- - 1 large egg
- - 1⅓ cups buttermilk or enough to make batter pourable
- - 1–2 tbsp lard or bacon grease for skillet
Instructions
- Preheat oven to 425°F.
- Place cast iron skillet with lard or bacon grease in oven to preheat.
- In a bowl, mix cornmeal, egg, and buttermilk until smooth and pourable.
- Carefully pour batter into hot skillet. It should sizzle.
- Bake 25 minutes or until top is set and lightly golden.
- Cool slightly, then slice and serve warm.
Notes
- Do not overbake. A lighter top makes for moister cornbread.
- No sugar is added—this is a savory, traditional Appalachian-style recipe.
- White Lily mix already includes leavening and salt. If you substitute a plain cornmeal, you'll need to add 1 tsp baking powder and ¼ tsp salt per cup.
- No sugar is added—this is a savory, traditional Appalachian-style recipe.
- White Lily mix already includes leavening and salt. If you substitute a plain cornmeal, you'll need to add 1 tsp baking powder and ¼ tsp salt per cup.