THE BEST CORNBREAD | easy, healthy skillet recipe

48
32



This easy, healthy skillet cornbread recipe is THE BEST cornbread I’ve made to date. This is an updated version my original recipe and better than ever. You can make this recipe in a cast iron skillet or in a 9×9 baking dish. Both versions are absolutely delicious.

PRINT RECIPE HERE:

Thanks for watching! Make sure to SUBSCRIBE for more videos:

INGREDIENTS & PRODUCTS USED + MENTIONED:
ArrowHill Mills Cornmeal:
Santoku Knife:
10-Inch Cast Iron Skillet:
Wooden Spoon:
Spouted Glass Cup:

WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TWITTER:

SERVE ALONGSIDE ONE OF THESE C&D RECIPES:
Chili Con Carne:
Sweet Potato + Black Bean Chili:
Roasted Chicken:

THE BEST SKILLET CORNBREAD
1 cup organic cornmeal
½ cup whole-wheat pastry flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup organic buttermilk
1/3 cup honey
1 egg
1/3 cup melted coconut oil
½ cup frozen organic corn kernels, defrosted

Pre-heat oven to 350 degrees.

In a large bowl combine cornmeal, whole-wheat pastry flour, baking soda and salt. Gently stir everything together.

In a smaller bowl combine buttermilk, honey, egg, and coconut oil. Whisk everything together until it’s well combined.

Add the wet ingredients into the dry ingredients along with the corn kernels and gently stir until the ingredients are just incorporated.

Pour everything into a greased pan 10-inch cast iron skillet or a 9×9 baking dish and bake for 25-30 minutes or until golden brown and cooked through.

Makes 9 servings.

Serving: 1slice | Calories: 222.52kcal | Carbohydrates: 30.86g | Protein: 4g | Fat: 10.26g | Saturated Fat: 7.62g | Cholesterol: 19.65mg | Sodium: 273.54mg | Potassium: 139.31mg | Fiber: 2.63g | Sugar: 11.28g | Vitamin A: 48.4IU | Vitamin C: 0.66mg | Calcium: 20.34mg | Iron: 0.97mg

PRINT RECIPE HERE:

Disclaimer: product links may include affiliate links.
#cornbread #bestcornbread #skilletcornbread

source

Comments

comments

48 COMMENTS

  1. Gives more corn flavor if you roast half of the corn before adding to the batter.

    I'd use 8 inch skillet. Baking thin cornbread for that long is going to be dry and crumbly as soon as it's room temp.

    For yummy crispy cornbread crust, be sure to pour batter into hot cast iron skillet.

  2. Since corn, corn meal, and any ground flours are all carbohydrates, carbohydrates cause high blood sugar and insulin levels. High blood sugar and insulin levels cause diabetes. Unmanaged diabetes causes heart attacks and strokes. I don’t know what clean means as used here, but I do know that cornbread made by your recipe is the very embodiment of an extremely unhealthy food!!!

LEAVE A REPLY