Tuesday, February 7, 2017

Skillet Cornbread


Growing up we didn't get much cornbread, because for some unfathomable reason, my mom doesn't like corn. So it was always a treat when we ever we did have it.

I like my cornbread sweet, moist, and with whole kernels of corn. This one also has a little bit of kick to it, which I really enjoy. I accidently made this a low fat cornbread by leaving out the butter. When I realized my mistake, I gave that batch up for lost, but to my surprise it still turned out great! Using honey instead of sugar or brown sugar helps keep it from drying out.

Prep time: 20 min
Cook time: 20 min
Serves: 6-8


1 ¼ cups coarsely ground cornmeal
¾ cup all-purpose flour
1 tsp kosher salt
2 tsp baking powder
½ tsp baking soda
¼ tsp cayenne pepper powder
½ cup whole kernel corn
⅓ cup honey
¼ cup whole milk
¾ cup lowfat buttermilk
2 eggs, beaten
2 tbsp butter


Preheat your oven to 425 and place a 10-inch skillet inside to heat up while you prep the batter.

Combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper in a large bowl. Separately, combine the corn, honey, milk, buttermilk, and eggs. Once the wet team is thoroughly combined, add it to the dry team and mix together until smooth (well, not too smooth... there are pieces of corn in there).

Remove your heated skillet and put in the pat of butter, then use a basting brush or paper towel to thoroughly grease the whole inside with melted butter. Pour in the batter and place in the center of the oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for a few minutes, and then serve fresh and warm!

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