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Skillet Cornbread

8 servings


Vegetable Cooking Spray
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons Rumford Baking Powder
2 tablespoons sugar
1 teaspoon salt
1 cup skim milk
2 tablespoons vegetable oil
1 egg, slightly beaten


Spray 10-inch cast iron skillet with vegetable cooking spray. Place skillet in a 425 degree F. oven for 4 minutes or until hot. Combine cornmeal, Rumford Baking Powder, sugar and salt in a large bowl; make a well in center of mixture. Combine milk, oil and eggs; stir well. Add to dry ingredients, stirring just until moistened. Spoon batter into pre-heated skillet.

Bake at 425 degrees F. for 20 minutes or until lightly browned.

Submitted By:

Karen Mitchell-Wilcher