Old Fashioned Skillet Cornbread
Baked in a cast-iron skillet, filled with whole grains, honey and yogurt, this is like old fashioned cornbread!
Medium-ground cornmeal is worth seeking. It gives more texture, flavor and nutrition to your baked goods. If you don’t have medium-ground cornmeal you can use all fine ground.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 10 servings 1x
- Category: Bread
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 2/3 cup medium-ground corn meal
- 2/3 cup enriched corn meal
- 2/3 cup whole-wheat flour
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg
- 1 cup milk
- 1/2 cup plain yogurt
- 1/4 cup canola oil
- 1 tablespoon honey
- 1 tablespoon butter
Instructions
- Heat oven to 400°F.
- Place 10-inch cast iron skillet in oven.
- In a separate bowl, stir together cornmeal, flour, salt, baking powder and baking soda. Set aside.
- In another bowl, stir egg, milk, yogurt, oil and honey together until thoroughly combined.
- Add egg mixture to flour mixture. Stir just enough to combine. There may be visible flour lumps.
- Over mixing the batter will toughen the cornbread and cause tunnels to form in the bread as it bakes.
- Add butter to hot cast-iron skillet. Heat butter until brown and bubbly, but don’t let it burn.
- Pour batter into hot skillet and return to middle rack in the oven. Bake until golden brown and a toothpick inserted near the center comes out clean, 18-20 minutes. Remove from oven.
- Note: If not using a cast iron skillet, use a 9-inch baking pan. Lightly grease pan with cooking spray or melted butter.
Notes
Don’t overstir the batter. mix just to incorporate the dry ingredients. Overmixing makes the cornbread tough.
Nutrition
- Calories: 225
Find it online: https://www.livebest.info/cornbread/