Skillet Cornbread

Recipe from Oxmoor House

More 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


  1. 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.
  2. 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.
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