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: https://cleananddelicious.com/healthy-skillet-cornbread-recipe/
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INGREDIENTS & PRODUCTS USED + MENTIONED:
ArrowHill Mills Cornmeal: https://amzn.to/327vHeE
Santoku Knife: https://amzn.to/2tLETaa
10-Inch Cast Iron Skillet: https://amzn.to/2oI4XUI
Wooden Spoon: https://amzn.to/2Ekc49w
Spouted Glass Cup: https://amzn.to/2oyVxuy
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SERVE ALONGSIDE ONE OF THESE C&D RECIPES:
Chili Con Carne: https://youtu.be/6Tw7eED2MMQ
Sweet Potato + Black Bean Chili: https://youtu.be/WlxSdPQsFWo
Roasted Chicken: https://youtu.be/lV2yaSwbmpY
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: https://cleananddelicious.com/healthy-skillet-cornbread-recipe/
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#cornbread #bestcornbread #skilletcornbread
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