Mom's Best Skillet Cornbread

Total Time
Prep 20 mins
Cook 15 mins

I actually called my mother on the other side of the world and woke her up in the middle of the night because I HAD to have this with dinner that day, and I couldn't find a recipe like this here.

Ingredients Nutrition


  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.
Most Helpful

This is perfect and just the way I remember it from my southern days. Its crusty/crunchy and soft inside. You can't beat cast iron! Thank you for posting.

Notherjack June 20, 2010

This was very nice with a lovely texture. I found it got tastier as it cooled. I will definitely make it again and next time I will add some extra sharp cheddar or diced jalapenos. Thanks for the recipe!

barrdbarrbarr January 18, 2010

Creamy and delicious! I topped it with butter and a drizzle of honey. The cast iron skillet is definitely a must. Please give me your mother's phone number in case I lose this recipe!

sandrasothere August 17, 2007