Mom'S Best Skillet Cornbread – a delicious recipe with cornmeal, buttermilk, flour, corn syrup, baking powder, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400 degrees F.
2
Oil a cast ironskillet and heat in the oven while you make the batter.
3
Sift dry ingredients into a large bowl.
4
Whisk together buttermilk and corn syrup until well blended, add skim milk, whisk again. Whisk in yogurt until just dissolved.
5
Beat egg whites until stiff.
6
Pour milk mixture into flour mixture and stir well.
7
Fold in the egg whites.
8
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.
9
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.
851
kcal
Calories
76
g
Fat
37
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/3 cups cornmeal, 1 1/2 cups buttermilk, 2/3 cup flour, 1/4 cup corn syrup, and more.
Yes, Mom'S Best Skillet Cornbread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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