Skillet Cornbread

Name: Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 c. Parkay spread; 1 egg, beaten; 2/3 c. milk; 1 c. cornmeal; 1 c. flour; 2 tsp. baking powder; 3/4 tsp. salt; 1 (7 oz.) can whole kernel corn, drained; 1/4 c. finely chopped green pepper; green pepper rings

Eats Now Editorial Team · General

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Skillet Cornbread – a delicious recipe with Parkay spread, egg, milk, cornmeal, flour, baking powder. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1/2 c. Parkay spread
1 egg, beaten
2/3 c. milk
1 c. cornmeal
1 c. flour
2 tsp. baking powder
3/4 tsp. salt
1 (7 oz.) can whole kernel corn, drained
1/4 c. finely chopped green pepper
green pepper rings

1
Preheat greased 9-inch ovenproof skillet in 350u00b0 oven. Combine spread and eggs; mix until well blended.
2
Add milk and combined dry ingredients, mixing just until moistened.
3
Fold in corn and chopped green peppers.
4
Pour into skillet.
5
Top with green pepper rings.
6
Bake at 350u00b0 for 35 minutes.
7
Serve warm.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1/2 c. Parkay spread, 1 egg, beaten, 2/3 c. milk, 1 c. cornmeal, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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