Skillet Cornbread Recipe

Name: Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup vegetable oil; 2 cups cornmeal (yellow and ground); ½ cup flour (I used spelt); 1 tablespoon sugar (I used Z-Sweet powdered sugar substitute); 1 tablespoon baking powder; 1 teaspoon sea salt; ½ teaspoon baking soda; 2 cups buttermilk; 2 eggs (I used nu-laid egg substitute); 2 tablespoons butter (melted and I used Earth Balance margarine); 2 cups corn kernels (fresh, or frozen, thawed and drained)

Servings: persons

¼ cup vegetable oil
2 cups cornmeal (yellow and ground)
½ cup flour (I used spelt)
1 tablespoon sugar (I used Z-Sweet powdered sugar substitute)
1 tablespoon baking powder
1 teaspoon sea salt
½ teaspoon baking soda
2 cups buttermilk
2 eggs (I used nu-laid egg substitute)
2 tablespoons butter (melted and I used Earth Balance margarine)
2 cups corn kernels (fresh, or frozen, thawed and drained)

1
Preheat oven to 450'F.
2
Pour the oil into a seasoned cast iron skillet and place in the oven.
3
Let the skillet heat up until very hot.
4
I noticed mine was smoking when I removed it, so that means its very hot.
5
When done, remove the pan from the oven and pour off any excess oil.
6
While the oil is heating, in a mixing bowl, sift together the corn meal, flour, sugar, baking powder, salt and baking soda.
7
Stir in the buttermilk, eggs and melted butter, stirring until just mixed.
8
Stir in the corn kernels.
9
Pour the batter into the hot skillet and return to the oven.
10
Reduce the heat to 400'F.
11
Bake the bread until golden brown on top.
12
Use a skewer to test the center of the bread.
13
If it comes out clean it is done.
14
Cool the skillet on a wire rack for about 5 minutes and then turn out onto a large plate and cut into wedges.
15
This makes about 8 wedges.
16
Bon Appetit!

1347

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¼ cup vegetable oil, 2 cups cornmeal (yellow and ground), ½ cup flour (I used spelt), 1 tablespoon sugar (I used Z-Sweet powdered sugar substitute), and more.

Yes, Skillet Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Skillet Cornbread

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