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Skillet Cornbread

Skillet Cornbread

Red Bread's Rose Lawrence is making a delicious dish using sonora flour.
  • ½ cup butter, melted and cooled
  • 1 cup buttermilk or milk soured with lemon
  • 1 egg
  • 1/2 cup sorghum
  • 1 cup sonora
  • 1 1⁄3 cup cornmeal
  • 3 teaspoon thyme, picked
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon salt
ingredients for Lemon Butter
  • Zest of 4 Lemons
  • 1 Cup butter, Softened


Serves 8 -16

1. Preheat oven to 400F with a rack in the middle. Load 9” cast iron skillet to heat through 15 minutes before baking.

2. In a large bowl whisk together sonora, cornmeal, thyme, baking powder, baking soda, and salt.

3. Make a well in the center of your dry mixture. Add buttermilk, egg, sorghum and melted butter.

4. Pull skillet from oven and add a knob of butter, swirling to coat. Return pan to oven for 2 minutes to get fat hot. Remove pan and pour in batter. Return pan to oven and bake for 20-25 minutes until golden brown and cake tester comes out clean.

Directions for Lemon Butter

1. Mix together the butter and lemon zest.

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