Skillet corn bread
7
Points®
Total time: 53 min • Prep: 8 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
This savory southern standard couldn’t be easier to whip-up or to customize. Add scallions, bacon bits, cheddar cheese, chives or jalapeno for an exciting twist. A good piece of corn bread is a wonderful side dish for most soups and stews. Grill or toast and make the base of your next breakfast sandwich. Kids and adults alike love the sweet taste and tender texture of corn bread. Our version is ready in just 53 minutes and serves a crowd. Leftovers make wonderful croutons, simply spray with a little cooking spray and toast in a large skillet until the sides brown and the bread is dry and crisp.
Ingredients
Cooking spray
1 spray(s)
Yellow cornmeal
1 cup(s)
Whole wheat flour
1 cup(s)
Sea salt
1 tsp
Baking powder
1½ tsp
Egg
1 large egg(s), beaten
Vegetable oil
⅓ cup(s)
Honey
⅓ cup(s)
1% low fat buttermilk
1 cup(s)
Frozen corn
2 cup(s), thawed
Instructions
1
Preheat oven to 375ºF. Coat a 9-inch cast-iron skillet with cooking spray.
2
In a medium bowl, combine cornmeal, flour, salt and baking powder; mix well and set aside.
3
In another bowl, combine egg, oil, honey and buttermilk; mix well and stir into dry ingredients. Stir in corn and pour batter into prepared skillet.
4
Bake until top turns golden and a toothpick inserted in center comes out clean, about 40 to 45 minutes. Slice into 12 pieces and serve. Yields 1 piece per serving.
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