Ingredients
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1 1/3
-
1 1/2
-
2/3
-
1/4
-
1
-
2
-
1
-
5
-
1
-
2
-
-
-
-
-
Directions
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 , 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 , 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!
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Steps
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1
Done
|
Preheat Oven to 400 Degrees F. |
|
2
Done
|
Oil a Cast Ironskillet and Heat in the Oven While You Make the Batter. |
|
3
Done
|
Sift Dry Ingredients Into a Large Bowl. |
|
4
Done
|
Whisk Together Buttermilk and Corn Syrup Until Well Blended, Add Skim Milk, Whisk Again. Whisk in Yogurt Until Just Dissolved. |
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5
Done
|
Beat Egg Whites Until Stiff. |
|
6
Done
|
Pour Milk Mixture Into Flour Mixture and Stir Well. |
|
7
Done
|
Fold in the Egg Whites. |
|
8
Done
|
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
Done
|
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. |
