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edisto skillet cornbread for 2

Marsh Hen Mill, formerly known as Geechie Boy in Edisto Island, SC is absolutely precious. I visited a while ago and fell in love with the market with its rustic feel and charming people.

Marsh Hen Mill has 4 working mills which they turn corn into grits, cornmeal and flour. I am always so excited to share these products with my clients!

Check out my cornbread for 2. If there just so happens to be leftover cornbread, you can enjoy it later or crumble it up and toast it all with some butter or olive oil which is SO yummy in a salad, in place of croutons.

Adapted from Geechie Boy's Skillet Cornbread

For cornbread:

3/4 cup cornmeal, finely ground

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

2 tablespoons vegetable/canola oil

1 oz of an egg, beaten

2 tablespoons sugar (optional)

Preheat oven to 400. In a medium mixing bowl, stir together cornmeal, baking soda, salt, and sugar, if desired. In a separate medium mixing bowl combine buttermilk, oil, and egg. Then, add wet ingredients to dry and mix thoroughly. Pour cornbread mixture into a 6 inch iron skillet greased with olive oil and cook for 20 minutes, or until the cornbread has a dark golden brown edge.


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