We Made Jennifer Garner’s Favorite Cornbread. Here’s What We Thought.
Get your skillets ready.
sydney watson/taste of home
Regular cooking shows are great, but have you ever seen a pretend cooking show? That’s the title of the hilariously adorable (and wildly relatable) video series that Jennifer Garner hosts on her Instagram. She’s made everything from granola bars to bagels, but one of her most recent kitchen conquests? Her mom’s famous skillet cornbread.
I love Jen, cornbread and anything cooked in a cast-iron skillet, so I knew I had to attempt the recipe myself. I queued up the recipe, watched—and rewatched—Jen make the bread (with commentary from Mama Garner), and then got to baking.
Here’s what happened—and whether or not it’s a dish worth adding to your own comfort food repertoire.
How to Make Jennifer Garner’s Cornbread
- 2 tablespoons oil
- 3/4 cup cornmeal
- 1/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
The secret to this cornbread is preheating oil in the skillet before you even add the batter—so I turned the oven dial to 450°F and in went my well-oiled pan. I then got to mixing the rest of the ingredients, starting with the dry ingredients and then slowly stirring in the egg and buttermilk. Jen’s mom said it should be thin like pancake batter. Mine was, so I felt hopeful as I prepared for the next step: baking.
Baking the Bread
I carefully removed the pan from the oven, sizzling oil and all. Per Jen’s instructions, I then poured the oil into the batter (mixing it thoroughly) before pouring the final mixture back into the hot skillet. Slipping it back into the oven, I closed the door, set the timer for 10 minutes (so speedy!) and waited patiently.
Then, once it was slightly golden brown on top—and my kitchen smelled like fresh-baked deliciousness—I pulled it out to cool, before digging in with a healthy helping of butter on top.
The Final Result
I have never been friends with cornbread in the past (just ask my ex-boyfriend who was the unfortunate taste tester of all my failed attempts). But I (well, Jen) really nailed it with this one. Maybe it was the skillet. Maybe it was the generous amount of butter. But whatever it was, the cornbread turned out even more delicious than I could have hoped!
It was moist yet chewy and just the right amount of crumbly. I’ll definitely be making it again soon, and would recommend it to beginner and veteran bakers alike.
Feeling inspired by Jen’s down-home cooking? You can whip up her mom’s cornbread yourself, and it would pair perfectly with one of our favorite Southern comfort food recipes. Now that’s a finger-lickin’ meal!