Parmesan Cornbread

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Like traditional Southern cornbread, this batter is baked in a hot cast-iron skillet. Parmesan cheese adds a new dimension. This is good any time of day— breakfast, brunch, or dinner.


  • 1 tablespoon vegetable oil
  • teaspoons unsalted butter
  • cups cornmeal, preferably stoneground
  • ½ cup unbleached (all-purpose) flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • teaspoon cayenne
  • 1 cup lowfat yogurt
  • ½ cup cold water
  • 1 large egg
  • 2 tablespoons grated parmesan cheese


    1. Place the oil and butter in a 9-inch cast-iron skillet or cake pan and place in the oven. Heat the oven to 425°F.
    2. Meanwhile, sift the dry ingredients into a bowl. Beat together the yogurt, water, egg, and the oil and butter from the pan. Make a well in the dry ingredients and pour in the liquid, stir just until blended, and pour into hot pan. Sprinkle with cheese.
    3. Bake until lightly golden, 20 to 25 minutes. Serve warm, cut in wedges.