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Skillet Cornbread

Skillet Cornbread

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

  • Yield: Makes 8 servings
  • Hands-on:10 Minutes
  • Other:40 Minutes

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

Preparation

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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Skillet Cornbread recipe

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