Mom's Best Skillet Cornbread

"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."
photo by Debs Recipes photo by Debs Recipes
photo by Debs Recipes
Ready In:




  • 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.

Questions & Replies

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  1. Notherjack
    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.
  2. barrdbarrbarr
    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!
  3. sandrasothere
    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!
  4. phosman646
    as recipe says.."best skillet"..this was the best we ever made..served it with smoked sausage soup and everyone loved it..ever my grandkids who dont eat cornbread tried it and loved wife had it with cream and brown sugar for dessert..I & the cornbread was a winner all around..Thanks
  5. Monica in PA
    Great cornbread! My husband does not care for cornbread at all but loved this version! Moist and delicious. Thanks for sharing this recipe.


I discovered that I love to cook a few years ago when I went to be a nanny in Switzerland. I had no idea when I signed on that a huge part of the job was all the cooking and shopping for a family of 5! Intimidating, at first, considering my level of cooking was very typical of my single college-student lifestyle... My Swiss family was a terrific, supportive resource though, taught me that the secret to tasty cooking is Dijon, cream, butter, more butter, and good cheese! Who wouldn't have gotten hooked??
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