Old-Fashioned Skillet Cornbread

Recipe from Oxmoor House

More From Oxmoor House


  • 6 cups cornmeal
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 6 cups buttermilk
  • 1/4 cup plus 2 tablespoons mayonnaise
  • 3 eggs, beaten


  1. Combine corn meal , flour, baking powder, and salt in a large mixing bowl; mix well. Add buttermilk , mayonnaise, and eggs, mixing well.
  2. Heat three well-greased 9-inch cast-iron skillets in a 400° oven for 3 minutes or until very hot. Divide batter among three skillets. Bake at 425° for 25 minutes or until golden brown .
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