Skillet Cornbread

Oxmoor House
6 to 8 servings


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3 cups self-rising cornmeal mix
2 1/4 cups buttermilk
1/3 cup vegetable oil
2 large eggs, lightly beaten
1 tablespoon shortening


Combine first 4 ingredients, stirring just until dry ingredients are moistened.

Place shortening in a 10" cast-iron skillet in a 450° oven for 5 minutes or until melted. Pour shortening into cornbread batter; stir well. Pour batter into hot skillet. Bake at 450° for 25 minutes or until golden.

Created date

October 2003