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Recipe Summary

Yield:
8 wedges.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Cooking Light Collection

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