ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Skillet Cornbread

Hands-on time 10 mins
Other time 40 mins
Yield Makes 8 servings
The Twist: It's a dead ringer for the cast-iron classic--minus the traditional skilletful of bacon drippings. 

Ingredients

  • 2 teaspoons canola oil
  • 1 3/4 cups self-rising white cornmeal mix
  • 2 cups nonfat buttermilk
  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 2 tablespoons butter, melted
  • 1 tablespoon sugar

How to Make It

  1. Preheat oven to 425°. Coat bottom and sides of a 10-inch cast-iron skillet with canola oil; heat in oven 5 minutes. Meanwhile, whisk together cornmeal mix, buttermilk, flour, egg, melted butter, and sugar. Pour batter into hot skillet. Bake 25 to 30 minutes until golden.