Print Recipe
Copy LinkNo-Flour Skillet Cornbread
Servings: 6
Total Time: 40 minutes
Ingredients
2 cups yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, beaten
1 1/4 cups plain yogurt
4 TBSP unsalted butter, melted
1 TBSP cold unsalted butter
Directions
1. Preheat the oven to 425°F.
2. In a large mixing bowl stir together the cornmeal, baking powder, baking soda, and salt until well combined.
3. Stir the eggs, yogurt, and melted butter in with the cornmeal mixture until well combined.
4. Melt the cold butter in a 12-inch cast-iron skillet over medium heat. Tilt the pan to coat the bottom evenly with the melted butter.
5. When the cold butter has melted scrape the cornmeal batter into the pan with a rubber spatula and even it out in the pan.
6. Place the pan in the preheated oven and bake until browned on top, about 25 minutes.
2. In a large mixing bowl stir together the cornmeal, baking powder, baking soda, and salt until well combined.
3. Stir the eggs, yogurt, and melted butter in with the cornmeal mixture until well combined.
4. Melt the cold butter in a 12-inch cast-iron skillet over medium heat. Tilt the pan to coat the bottom evenly with the melted butter.
5. When the cold butter has melted scrape the cornmeal batter into the pan with a rubber spatula and even it out in the pan.
6. Place the pan in the preheated oven and bake until browned on top, about 25 minutes.
