Skillet Cornbread

Oxmoor House
6 to 8 servings


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2 cups cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
4 eggs, beaten
1 1/2 cups buttermilk
1 cup water
1 tablespoon shortening


Sift together dry ingredients. Combine eggs, buttermilk, and water; slowly stir into cornmeal mixture just until dry ingredients are moistened

Melt shortening in a 9-inch cast-iron skillet in a 400° oven for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 425° for 35 minutes or until lightly browned.

Created date

February 2010