Skillet Cornbread

Southern Living
The Twist: It's a dead ringer for the cast-iron classic--minus the traditional skilletful of bacon drippings.


Makes 8 servings


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2 teaspoons canola oil
1 3/4 cups self-rising white cornmeal mix
2 cups nonfat buttermilk
1/4 cup all-purpose flour
1 large egg, lightly beaten
2 tablespoons butter, melted
1 tablespoon sugar


Hands-on: 10 Minutes
Other: 40 Minutes

Preheat oven to 425°. Coat bottom and sides of a 10-inch cast-iron skillet with canola oil; heat in oven 5 minutes. Meanwhile, whisk together cornmeal mix, buttermilk, flour, egg, melted butter, and sugar. Pour batter into hot skillet. Bake 25 to 30 minutes until golden.

Created date

January 2011