Healthy Skillet Cornbread
Skillet cornbread is easy to make and delicious served alongside your favorite chili or roasted chicken dish. I recommend using a medium grain cornmeal, not too fine and not too coarse.
- 1 cup organic cornmeal
- 1/2 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup organic buttermilk
- 1/3 cup honey
- 1 egg
- 1/3 cup melted coconut oil
- 1/2 cup frozen 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 9x9 baking dish and bake for 25-30 minutes or until golden brown and cooked through.
Cool, serve and enjoy!
I like using regular cornmeal for this recipe. Fine cornmeal makes the bread too soft and coarse cornmeal adds crunchy bits to the recipe. I find a medium grain is perfect. This is the one I use.
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