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Skillet Cornbread

Tummy.Tucker's picture
Ingredients
  Egg yolks 4
  Yogurt 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Cornmeal 2 Cup (32 tbs)
  Egg whites 4
  Butter 1⁄4 Cup (4 tbs)
Directions

Beat egg yolks, add yogurt, salt and cornmeal.
Beat egg whites stiff and fold them into cornmeal mixture.
Heat 10-inch cast-iron skillet medium-hot, melt butter in it and pour in cornbread batter.
Cover skillet and keep over medium-hot fire or burner for 10 minutes.
Carefully loosen cornbread around the outside, cut into wedges and turn each wedge over.
Cover skillet and let cook another 2 minutes or so, until top of cornbread has browned.
Remove from skillet and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Egg
Interest: 
Healthy

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