Skillet Cornbread

Skillet Cornbread
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Skillet Cornbread is a great way to enjoy cornbread as it is so easy to make it in a skillet. This is a simple and fuss-free way to enjoy a delicious, classic cornbread dish.

Some people believe that skillet cornbread is better than other types of cornbread because it is crispy on the outside and soft on the inside.

Once the cornbread is cooked, simply remove it from the skillet and serve topped with your favorite toppings, such as butter, maple syrup, or fresh fruits. Enjoy!

This recipe is filled with corn and cheese then topped with fresh produce to provide a healthy main meal or side for dinner or lunch. You can of course leave these ingredients out and have a simple and delicious cornbread.

It is super easy to make skillet cornbread, by simply adding a layer of cornbread batter and cooking for a few minutes, or until the cornbread is golden and starting to pull away from the sides of the skillet.

STORAGE: Skillet Cornbread

FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.

FREEZER: Place in an airtight container and store in the freezer for up to 3 months.

REHEATING: Skillet Cornbread

OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 10-15 minutes

MICROWAVE: Place in a microwave dish and cook on full power for 1-2 minutes.

Skillet Cornbread RECIPE

INGREDIENTS  

1 Cup Flour

1 Cup Cornmeal

1 tsp Baking Powder

1 tsp Salt

1 1/2 Cups Buttermilk

1 Tbsp Honey

1 Egg

1 Cup Corn (optional)

2 Cups Shredded Cheddar (optional)

1 Tbsp Olive Oil

TOPPING: Spinach, Onion, Corn, Baby Tomatoes (or any that you prefer)

INSTRUCTIONS 

1. Preheat the oven to 450F/230C.

2. In a mixing bowl, combine the flour, cornmeal, baking powder and salt.

3. Pour the buttermilk into a measuring cup, add the egg and honey, mix thoroughly.

4. Next pour the buttermilk mixture into the dry ingredients and mix together until it is a thick smooth batter.

5. Mix in the corn and shredded cheddar (optional).

6. Heat the olive oil in the skillet and evenly spread the batter mixture in the skillet.

7. Cook on the stovetop for 1 minute then bake for 10 minutes until golden brown.

8. Top with spinach, corn, onion and tomatoes, return to the oven for a further 5-10 minutes until the toppings have cooked to soften.

EQUIPMENT

SKILLET/FRYPAN

MIXING BOWL

TIME

PREP TIME: 5 Minutes

COOK TIME: 20 Minutes

NUTRITIONAL VALUE:

Fat: 17g

Protein: 26.7g

Total Carbs: 51.6g

Calories: 465 calories

Skillet Cornbread

Skillet Cornbread

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12

Ingredients
  

  • 1 Cup Flour
  • 1 Cup Cornmeal
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 1 1/2 Cups Buttermilk
  • 1 Tbsp Honey
  • 1 Egg
  • 1 Cup Corn optional
  • 2 Cups Shredded Cheddar optional
  • 1 Tbsp Olive Oil
  • TOPPING: Spinach Onion, Corn, Baby Tomatoes (or any that you prefer)

Instructions
 

  • Preheat the oven to 450F/230C.
  • In a mixing bowl, combine the flour, cornmeal, baking powder and salt.
  • Pour the buttermilk into a measuring cup, add the egg and honey, mix thoroughly.
  • Next pour the buttermilk mixture into the dry ingredients and mix together until it is a thick smooth batter.
  • Mix in the corn and shredded cheddar (optional).
  • Heat the olive oil in the skillet and evenly spread the batter mixture in the skillet.
  • Cook on the stovetop for 1 minute then bake for 10 minutes until golden brown.
  • Top with spinach, corn, onion and tomatoes, return to the oven for a further 5-10 minutes until the toppings have cooked to soften.