Mom's Best Skillet Cornbread |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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:
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:
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.
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