Skillet Cornbread
The perfect whole grain cornbread—moist, rich corn flavor, and slightly sweet.
Recipe
Makes 1 10” skillet
Ingredients:
¾ cup org. Cornmeal
1 ¼ cup org. (Whole Grain) All Purpose flour
½ cup org. Sugar
1 tbsp baking powder
1 tsp sea salt
½ cup neutral oil
2 eggs
⅔ c whole milk yogurt
1 cup milk
2 tbsp butter (for cast iron skillet method)
Instructions:
Preheat oven to 350
In a medium size bowl whisk all wet ingredients together until smooth. Then add the dry ingredients and stir until well incorporated and combined.
Meanwhile, heat a cast iron skillet on medium heat until you can feel the heat coming off of it when holding your hand above it (should only take a few minutes). Right before pouring out the batter, add the 2 tbsp of butter and swirl them around the pan until all melted, then immediately add the batter. It should sizzle around the edges, forming a nice golden “crust”.
Once that’s done, bake it for about 35 min, or until well set in the middle/toothpick comes out clean.
*(You can definitely make these without a skillet. Instead, grease or parchment-line a pie-pan, 9x9 or 9x13 pan, or something similar and make the recipe according to the instructions. Because you’ll be skipping that preheat portion, and the pan size is different, you may need to adjust for a slightly different cooking time.)
