‘The Pioneer Woman’: Ree Drummond’s All-Time Favorite Skillet Cornbread Recipe Is So Easy to Make

Ree Drummond’s favorite skillet cornbread recipe is tried and true and completely foolproof. The Pioneer Woman star has been making it for years and it never disappoints!

'The Pioneer Woman' star Ree Drummond wears a bright top and smiles on the set of 'Today' in 2019
‘The Pioneer Woman’ star Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank

Ree Drummond has been making the same cornbread since her childhood

Drummond’s cornbread made an appearance on Instagram on Jan. 27, when she posted a video of her dinner for the evening. Alongside the chili that bubbled away on the stove, she panned over to show the perfect cornbread in a skillet, golden brown and delicious.

Drummond wrote about her skillet cornbread recipe in an October 2021 post on The Pioneer Woman website. “Scrumptious cornbread made in an iron skillet. Crispy on the outside — just the way I like it!” she shared.

“This is my all-time favorite cornbread recipe, probably because it’s the recipe I grew up eating,” Drummond continued. “My mom had a couple of cast iron cornbread stick pans and would make individual servings that were so perfectly crisp and wonderful.”

She quipped, “Mom? Where are those cornbread stick pans? Please bring them to my house and accidentally leave them here.”

How to make ‘The Pioneer Woman’ star’s easy cornbread

Drummond demonstrated how to make her cornbread recipe on an episode of The Pioneer Woman, explaining how she grew up eating it.

She stirred together cornmeal, flour, salt, and baking powder in a bowl. In a liquid measuring cup, Drummond combined milk, buttermilk, and eggs. Then she stirred baking soda into the liquid mixture and poured it into the bowl of dry ingredients.

She stirred the ingredients together before gently stirring in melted shortening. “This just gives the cornbread a great texture,” she explained. “My mama did it so that’s why I do it.”

Drummond melted additional shortening in a skillet set over medium heat and poured the cornbread batter into the pan. “It’ll sizzle in the hot shortening, which will ensure crispy edges and utter happiness,” she wrote on her blog.

After it cooked on the stovetop for 1 minute, Drummond moved the skillet to the oven and baked the cornbread in a 450 degree Fahrenheit oven for 20 to 25 minutes or until golden brown.

Drummond had a few serving suggestions. “Cut it into wedges, squares, or sticks and serve with softened butter (or cube and use for stuffing/dressing.) It’s also delicious with jam,” she wrote on her site.

Drummond’s cornbread recipe is a fan favorite

Based on the reviews on the Food Network recipe, Drummond’s cornbread is a hit. “My go-to cornbread recipe! Everyone loves it! Just like my Granny made!!” one fan raved.

Another review read: “My husband and I both agree, best cornbread ever! I don’t make it any other way anymore.”

One fan commented, “Great texture and was still moist. I used this as a base in my cornbread dressing recipe, and it tasted just like I wanted it to.”

Another reviewer shared, “One of the best cornbread recipes I’ve made and eaten. Makes tender, melt in your mouth cornbread.”

The full recipe is available on the Food Network website.

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