The Twist: It's a dead ringer for the cast-iron classic--minus the traditional skilletful of bacon drippings.
This recipe goes with Panzanella Salad with Cornbread Croutons
Southern Living FEBRUARY 2011
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.
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