Prep Time
10 Mins
Bake Time
25 Mins
Cool Time
5 Mins
Yield
Makes 6 servings

 

 

How to Make It

Step 1

Brush a 10-inch cast-iron skillet with oil, and heat in a 425° oven 5 minutes.

Step 2

Stir together cornmeal and next 3 ingredients in a large mixing bowl. Stir in buttermilk, eggs, and mayonnaise, stirring just until blended. Pour batter into hot skillet.

Step 3

Bake at 425° for 18 to 20 minutes or until golden brown and cornbread pulls away from sides of skillet. Remove to a wire rack, and cool 5 minutes.

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