Skillet Cornbread

This Cajun-style cornbread is easily made without wheat flour and so is perfect for those avoiding gluten. I like to use a mixture of yellow and white cornmeal along with corn flour or masa harina but any combination would work. The recipe I adapted this from in Emeril Lagasse’s Louisiana Real and Rustic (New York: William Morrow and Company, Inc., 1996) insists that one use lard or solid shortening. I use bacon drippings and oil instead with good result. You could use oil alone, as I have, but the bacon drippings really add to the final product. And in place of the cream and skim milk you could use all whole milk; I just did not have any on hand. Of course this cornbread is perfect for cornbread and Andouille dressing.


  • 1 cup yellow cornmeal
  • 1 cup white cornmeal
  • 1 cup corn flour or masa harina
  • 1 tsp. salt
  • 1 Tbsp. sugar
  • 1½ tsp. baking powder
  • 1¼ skim milk
  • ¼ cup heavy cream
  • 1 egg
  • ½ cup finely chopped onion
  • ½ cup frozen corn kernels, thawed
  • 1 Tbsp. bacon drippings
  • 2 Tbsp. oil


Preheat the oven to 400°. Combine the dry ingredients in a large bowl. In another bowl lightly beat the egg and add the milk and cream. Pour the liquid ingredients into the bowl with the dry and mix well. Add a bit of water or milk if the batter is too thick. Fold in the onion and corn.

Heat the bacon drippings and oil in a 10-inch cast iron skillet over medium-high heat. When the fat is just beginning to smoke pour in the batter. Cook for 3 or 4 minutes until the edges are beginning to brown. Place in the hot oven and bake for 45 minutes or until golden brown.


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