Today in the kitchen I made former First Lady Edith Wilson’s Cornbread Skillet. I don’t recall ever making/baking Cornbread in a skillet and this is truly delicious. Especially using white cornmeal vs. yellow cornmeal. It has like a buttermilk taste – which I absolutely love 😋

Edith Wilson’s Cornbread Skillet

Ingredients

1 Cup White Cornmeal

2 cups of boiling water

1 cup milk

1 cup all-purpose flour

1 tsp salt

1 TBSP baking powder

2 TBSP butter

2 TBSP granulated sugar (optional)

4 large eggs

Directions

Preheat your oven to 450 degrees.

In a medium bowl, pour water over the cornmeal and add butter.

Add the milk, flour, salt, baking powder, sugar (optional) and eggs.

Mix all together.

Grease a large skillet. I used softened butter to grease my cast iron skillet.

Pour into the skillet.

Bake until done – the original recipe says 30 minutes but I would check sooner possibly at 25-27 minutes.