Mom's Best Skillet Cornbread

photo by Debs Recipes

- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 1⁄3 cups cornmeal
- 1 1⁄2 cups buttermilk
- 2⁄3 cup flour
- 1⁄4 cup corn syrup
- 1 teaspoon baking powder
- 2 tablespoons skim milk
- 1 teaspoon baking soda
- 5 tablespoons nonfat yogurt
- 1 teaspoon salt
- 2 egg whites, only
directions
- 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.
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RECIPE SUBMITTED BY
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??