Skillet Cornbread



8 wedges.

Recipe from

Oxmoor House


1 1/2 cups yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups nonfat buttermilk
1 1/2 tablespoons vegetable oil
1 egg yolk, lightly beaten
3 egg whites, lightly beaten
Vegetable cooking spray


Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened.

Spoon batter into a preheated 10-inch cast-iron skillet coated with cooking spray. Bake at 450° for 20 to 25 minutes or until cornbread is lightly browned. Cut into wedges, and remove from skillet immediately.


Oxmoor House Cooking Light Collection

January 1996
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