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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 221.0
  • Total Fat: 8.0 g
  • Cholesterol: 63.5 mg
  • Sodium: 552.9 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 5.7 g

View full nutritional breakdown of Southern Style Skillet Cornbread calories by ingredient
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Southern Style Skillet Cornbread

Submitted by: LINBRONTE

Introduction

Great recipe using a cast iron skillet to make it crunchy on the outside and moist inside. It's slightly sweet and tastes very rich. Best served hot out of the oven but leftovers reheat well. Great recipe using a cast iron skillet to make it crunchy on the outside and moist inside. It's slightly sweet and tastes very rich. Best served hot out of the oven but leftovers reheat well.
Number of Servings: 8

Ingredients

    1 1/4 cups yellow ground cornmeal
    3/4 cup all-purpose flour
    1/4 cup granulated sugar
    1 teaspoon salt
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/3 cup skim milk
    1 cup lowfat buttermilk
    2 eggs, lightly beaten
    4 tablespoons unsalted butter, melted

Tips

You can use a cast iron skillet or 8x8 square pan.


Directions

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.



Serving Size: 8 servings






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