Whole Grain Skillet Cornbread
This whole grain cornbread is baked in a hot skillet for an extra crunchy crust. This is another idea that I got off of watching a cooking show where they baked something or other in a hot cast iron skillet.
Remember to preheat your oven and cast iron skillet to achieve the crispy crust!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 10 people
Preheat your oven to 350 degrees
Grease your cast iron skillet with Coconut Oil or Grapeseed oil for best results.
Place cast iron skillet in the oven to preheat while you mix up the recipe. (For approximately 10 minutes)
In a medium mixing bowl, combine flour, cornmeal, baking powder, baking soda and salt. Stir until combined.
In a separate medium sized mixing bowl, combine honey, milk, olive oil (if using butter, melt first), and egg. Whisk until combined thoroughly.
Pour the wet ingredients into the dry ingredients and mix together until just combined. Your batter should be a bit lumpy. Do not over-mix.
With a hot-pad, remove your cast iron skillet from the oven and pour in batter.
Place the filled skillet back into the oven and bake for 20-25 minutes. When a toothpick inserted into the center comes out clean, the bread is finished. Baking time may vary depending on your oven so watch the bread carefully the first time you make this.
Let cool for 10 minutes before serving. Enjoy drizzled with some extra honey or just as-is.
Calories: 431kcal | Carbohydrates: 56g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 310mg | Potassium: 295mg | Fiber: 6g | Sugar: 8g | Vitamin A: 50IU | Calcium: 110mg | Iron: 1.4mg