Skillet Cornbread

Recipe from Oxmoor House

More From Oxmoor House


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


  1. Combine first 4 ingredients, stirring just until dry ingredients are moistened.
  2. 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.
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