- 10 minutes
- 20 minutes
Skillet cornbread is one of those down-to-earth foods that's easily made and heartily enjoyed. This version tweaks a basic recipe with a surprising ingredient: plain yogurt diluted with milk. It's a great substitute for the buttermilk used in a traditional recipes. If you want a nice, crunchy crust, be sure to heat a heavy skillet. The batter should sizzle when it's poured into the utensil.
- Heat oven to 425 degrees
- Use 1 teaspoon oil to grease a heavy skillet. (Cast iron works best) Place the skillet in the oven while continuing the recipe.
Place self-rising cornbread mix in a bowl. Add beaten egg and 1/4 cup vegetable oil to dry ingredients.
- In a separate bowl, combine yogurt and milk. Stir until the mixture is smooth with the consistency of a milkshake.
Pour the liquid into the other ingredients. Stir the batter until it is smooth and the consistency of a cake batter. (If batter is too thick, add a little more milk)
6. Remove the heated skillet from the oven and carefully pour the cornbread batter into the hot skillet. Return to the oven and bake until done, about 20 minutes. (Test for doneness by inserting a toothpick in the middle of the bread. The bread is done when the toothpick comes out clean.)
- Cool and cut into 8 slices