Skillet Cornbread

Recipe from

Oxmoor House

Ingredients

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

Preparation

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.

Note:

Christmas with Southern Living 1999

January 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note