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Mom’s Best Skillet Cornbread
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 35 min
- Yield
- 6.00 - serving(s)
Categories
- Bread
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mom's Best Skillet Cornbread brings together 1 1/3 cups cornmeal, 1 1/2 cups buttermilk, 2/3 cup flour in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 1/3 cups cornmeal
- 1 1/2 cups buttermilk
- 2/3 cup flour
- 1/4 cup corn syrup
- 1 teaspoon baking powder
- 2 tablespoons skim milk
- 1 teaspoon baking soda
- 5 tablespoons nonfat yogurt
- 1 teaspoon salt
- 2 egg whites, only
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Instructions
Preheat oven to 400 degrees F.
Oil a cast ironskillet and heat in the oven while you make the batter.
Sift dry ingredients into a large bowl.
Whisk together buttermilk and corn syrup until well blended, add skim milk, whisk again. Whisk in yogurt until just dissolved.
Beat egg whites until stiff.
Pour milk mixture into flour mixture and stir well.
Fold in the egg whites.
Remove skillet from oven, spray with Pam (or melt a bit of butter in it). Pour in batter and bake about 15 minutes till lightly golden. Serve warm.
NOTE: It is important to use a pre-heated cast-iron skillet. I've tried other dishes but it won't seem to cook properly in anything else.
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