Slapilicious Corn Bread

April 6th, 201225 Comments





5.0 from 4 reviews
Slapilicious Corn Bread
Prep time
Cook time
Total time
I’ve traveled far and wide in search of the perfect cornbread with is the quintessential accompaniment to barbecue. I think you will like this version which is cooked in an iron skillet
Recipe type: Bread, Breakfast
Cuisine: American
Serves: 4
  • Dry
  • 2 cups white sugar
  • 2 cups all purpose flour
  • 2 cups yellow cornmeal
  • 3 ½ teaspoon Kosher Salt
  • 2 tablespoon baking powder
  • 2 teaspoon baking soda
  • Wet
  • 6 large eggs
  • 2 cups buttermilk (do not use low fat version)
  • ¾ cup vegetable oil
  1. Beat eggs and then mix in oil and buttermilk.
  2. Combine the dry ingredients in a bowl
  3. Gradually mix the wet ingredients into dry ingredients.
  4. Pour into sheet pan or preheated cast iron skillet
  5. Bake in 400 degree oven for 20-25 minutes.
  6. Remove when it passes toothpick test

25 comments... read them below or add one

  1. Manzanita says:

    Make this, folks!!! You will loooooove it!

  2. Pingback:Texas-style Smoked Chili (adapted from Johnny Trigg’s recipe) | Slap Yo' Daddy BBQ

  3. Hi Harry, Just wanted to say good job cornbread was great!!!
    The next time I make I will try to make it with jalapeno to give a kick. Thanks chad

  4. michael glaser says:

    Harry, i can not find buttermilk anywhere in my city (rochester,mn). All they have is low fat.. any tips?

    • Harry Soo says:

      Yes, low fat is fine. It’s the acid in the buttermilk you need to activate the baking soda to get an airy sponginess to the bread. The acid is present in low-fat buttermilk.

    • michael says:

      making it tonight, with the 1% buttermilk 🙁 . I’m sure it’ll still be good.

  5. Van says:

    What size sheet pan pan or what size cast iron skillet does this need?

    • Harry Soo says:

      Hey Van
      I have only two cast iron skillets about 9 in and 10 in. I spread the mixture across both of them so they are of equal height. If there is still batter left, I put it in a 9X9 pan.
      Good luck.

  6. Jeremy says:

    I’m looking at cooking this for a banquet. Can you modify the recipe for me to get it to serve 75 people?

  7. Joseph Cecchini says:

    Harry, Is this the cornbread that you serve for lunch during your class? I’m also trying to hunt down your bean recipe with peaches.

  8. I’ve tried many cornbreads, even when visiting the States, this would have to be one of the best textured, and if not consuming x 4 for breakfast, just as a side dish, it makes so much, love it, for breakfast, lunch, and dinner!!! Thanks so much for sharing Harry 🔥😇

  9. Trent Luigs says:

    Plain and simple, the best cornbread I’ve ever eaten!! This will be a constant staple in my house from now on. Thank you so much for sharing your recipes. Your efforts for perfection show in your products. Thank you again.

  10. Jorge says:

    Harry, I think you scaled this down at some point. Can you double check the quantities posted – specifically the eggs and salt. It looks like it should be 1 tsp salt (vs. 3.5 tsp) and 2 eggs (vs. 6 eggs).

  11. Matt says:

    Hi Harry, quick question, do you cook on a lower temp for fan forced oven? Thanks

  12. Minh says:

    Wonderful recipe Harry. You must eat a LOT if you say this recipe serves 4. I scaled this recipe down 50% and used a 10 inch cast iron pan, worked perfectly!

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