Skillet Corn Bread
From The OFA Recipes for Every Season
Cornmeal, Rice, Grains Recipes
Yield: 6 to 8 servings
- 1 cup graham or whole-wheat flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/3 cups buttermilk
- 2 eggs
- 1/4 cup vegetable oil
- 1/4 cup brown sugar
Preheat oven to 400 degrees F. Combine the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the buttermilk, eggs, oil, and brown sugar until smooth. Add the buttermilk mixture to the flour mixture and stir just until blended. Pour into a greased 10-inch skillet and bake for about 20 minutes, until golden brown and solid in the center. Serve warm.
Reviews by Readers
ANAWSOME TRUE CORNBREAD. MOST RECIPES ARE REALLY A CAKE. – Anonymous Review
Made this with my 13 year old daughter and as soon as it was out of the oven it was in my bowl broken up and sprinkled with maple syrup. My daught buttered hers and we ate the whole batch, right then and there. Substituted the buttermilk with milk & lemon juice as we didn't have any buttermilk. I might try this recipe in the waffle iron. A hit in my house. – Reviewed by Alfonso Albiero
TRUE corn bread does NOT contain sugar of any kind or amount--if it does, it is Johnny Cake, not corn bread! – Anonymous Review
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