Southern Style Skillet Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2-1/4 c. cornmeal2 c. buttermilk or sour milk1/4 c. vegetable or canola oil4 T. Butter1 t. Baking powder1 t. Baking Soda3/4 t. salt2 eggs
Preheat 10-inch cast-iron skillet in 450 degree oven for 10 minutes.
Meanwhile, put 2-¼ c. cornmeal on cookie sheet and toast for about 5 minutes.
Remove cornmeal from oven and pour into a large bowl. Add 2 c. buttermilk, whisk together and set aside.
Remove skillet from oven and add ¼ c. vegetable oil. Put back in oven for 5 minutes or just until smoking. Remove from oven and add 4 T. butter. When melted, remove 1 T. of fat and set aside. Put the rest of the fat into the cornmeal mixture. Add 1 t. baking powder, 1 t. baking soda, ¾ t. salt and 2 eggs. Stir just to combine.
Add reserved fat back into skillet and add cornmeal batter. Cook in oven for 12-16 minutes or until top cracks. Let rest about 5 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user MJHANSCHKE.
Meanwhile, put 2-¼ c. cornmeal on cookie sheet and toast for about 5 minutes.
Remove cornmeal from oven and pour into a large bowl. Add 2 c. buttermilk, whisk together and set aside.
Remove skillet from oven and add ¼ c. vegetable oil. Put back in oven for 5 minutes or just until smoking. Remove from oven and add 4 T. butter. When melted, remove 1 T. of fat and set aside. Put the rest of the fat into the cornmeal mixture. Add 1 t. baking powder, 1 t. baking soda, ¾ t. salt and 2 eggs. Stir just to combine.
Add reserved fat back into skillet and add cornmeal batter. Cook in oven for 12-16 minutes or until top cracks. Let rest about 5 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user MJHANSCHKE.
Nutritional Info Amount Per Serving
- Calories: 177.7
- Total Fat: 9.7 g
- Cholesterol: 28.7 mg
- Sodium: 207.4 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 1.7 g
- Protein: 3.8 g
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