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Oven-Fried Cornbread

Nothing says good southern cooking like a crisp cornbread baked in a cast-iron skillet. This old family recipe has been passed down to each generation. —Emory Doty, Jasper, Georgia
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    8 servings


  • 4 tablespoons canola oil, divided
  • 1-1/2 cups finely ground white cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 2 cups buttermilk


  • Place 2 tablespoons oil in a 10-in. cast-iron skillet; place in oven. Preheat oven to 450°. Whisk together cornmeal, sugar, baking powder, baking soda and salt. In another bowl, whisk together eggs, buttermilk and remaining oil. Add to cornmeal mixture; stir just until moistened.
  • Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges; serve warm.
Nutrition Facts
1 wedge: 238 calories, 9g fat (1g saturated fat), 49mg cholesterol, 709mg sodium, 33g carbohydrate (10g sugars, 1g fiber), 6g protein.

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