Sweet Skillet Cornbread Recipe

Name: Sweet Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Yellow Cornmeal; 1/2 cup All-purpose Flour; 2 tablespoons granulated sugar; pinch of salt; 1 Tablespoon Baking Powder; 1/2 teaspoon Baking Soda; 1 cup plain non fat or lowfat yogurt; 1/2 cup lowfat milk; 1 whole Egg; 1/4 cups unsalted butter + 3 tablespoons butter

Servings: persons

1 cup Yellow Cornmeal
1/2 cup All-purpose Flour
2 tablespoons granulated sugar
pinch of salt
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda
1 cup plain non fat or lowfat yogurt
1/2 cup lowfat milk
1 whole Egg
1/4 cups unsalted butter + 3 tablespoons butter

1
Preheat oven to 450 degrees. Combine cornmeal, flour, salt, sugar and baking powder in a bowl. Stir together. In a small bowl combine the yogurt and milk. Add the egg and whisk together then add the baking soda directly to the mixture and whisk again. Pour the milk mixture into the cornmeal mixture and stir with a fork until combined. In a small bowl, melt 1/4 cup butter. Slowly add melted butter to the batter, stirring until just combined. In a 9 or 10 inch iron skillet, melt 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.) Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. The edges will be crispy. Remove from oven and run remaining butter over the top of the cornbread until the entire top shines. Cut into triangles and serve warm. Serves a crowd.

330

kcal

Calories

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 10 ingredients. The key ingredients include: 1 cup Yellow Cornmeal, 1/2 cup All-purpose Flour, 2 tablespoons granulated sugar, pinch of salt, and more.

Yes, Sweet 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.

Sweet Skillet Cornbread

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