Chef L.B. Braswell from Publix Aprons Cooking School demonstrates how to make Skillet Cornbread

Preheat the oven to 425 degrees Fahrenheit and place a cast iron skillet inside to heat for at least 30 minutes.

In a mixing bowl, combine 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt. Mix well.

Add 1 egg to 1 cup of buttermilk and whisk together.

Pour the egg and buttermilk mixture into the dry ingredients and mix until combined. Do not over whisk.

In the heated cast iron skillet, add 1/4 cup of ghee and let it melt, ensuring it coats the sides of the skillet.

Pour the batter into the skillet from a close range (about half an inch) to avoid splashing.

Place the skillet in the oven and bake for 17 minutes.

While the cornbread is baking, prepare the pumpkin spice butter by mixing together spices (cinnamon, ground ginger, clove, allspice, nutmeg) with softened butter and a little heavy cream. Add brown sugar if desired.

Equipment Needed

Spice Level:

Dietary