• Cooking Time: 25 minutes
  • Servings: 1 loaf
  • Preparation Time:


Pan De Campo is Texas' state bread. This is the bread of cowboys. It's kinda like the biscuit version of cornbread....made in a cast-iron skillet and all. If


  • 2 cups all purpose flour
  • 1/2 TB (aka 1 1/2 tsp) baking powder
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 6 TB lard or shortening, at room temperature
  • 3/4 cup buttermilk


  • Preheat the oven to 400' F and grease a large (10") cast-iron skillet
  • Combine the dry ingredients. Stir in the shortening and blend (use a fork or pastry blender) until you have fine crumbs. Add the buttermilk and blend until smooth.
  • Heat up your skillet on the stove. While that's going on....on a floured surface, roll out the dough into a circle, about 9" wide (a bit smaller than your skillet)
  • Place into your hot, greased skillet and cook for about 5 minutes per side over a medium low heat
  • Then put the whole thing in the oven, skillet and all, and bake for about 15 minutes

Author Credit: Lisa Fain

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