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Skillet Corn Bread

  • Yield: 6 to 8 servings


  • 2 cups yellow cornmeal
  • 1 cup bleached all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 large egg, beaten
  • 1 1/2 cups milk
  • 3 tablespoons solid vegetable shortening


  • Preheat the oven to 400ºF.
  • Combine the cornmeal, flour, salt, sugar, and baking powder in a large mixing bowl. Add the egg and milk and mix well but do not beat. Heat the shortening in a 10-inch cast-iron or other ovenproof skillet over medium-high heat until almost smoking. Pour in the batter and cook until the edges begin to turn golden, 3 to 4 minutes. Transfer the skillet to the oven and bake until golden brown, about 45 minutes. Remove from the oven and let cool about 5 minutes before using.