THE BEST CORNBREAD | easy, healthy skillet recipe

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Preheat the oven to 350°F (175°C).

Combine wet ingredients: 1/2 cup buttermilk, 1/2 cup honey, 1 egg, and 1/3 cup melted coconut oil in a bowl.

Whisk the wet ingredients together, tempering the eggs by adding the coconut oil slowly.

Set the wet mixture aside.

In another bowl, combine dry ingredients: 1 cup organic non-gmo cornmeal, 1/2 cup whole wheat pastry flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt.

Gently toss the dry ingredients together.

Add the wet ingredients to the dry ingredients along with 1/2 cup defrosted frozen corn kernels.

Gently mix until just incorporated, being careful not to over mix.

Transfer the batter into a 10-inch cast-iron skillet, smoothing the top.

If the skillet is dry, rub it with a light coating of coconut oil or butter before adding the batter.

Bake in the oven for 25 to 30 minutes until golden brown and set through.

Let the cornbread cool until it can be handled, then slice into 8 wedges.

Serve with a drizzle of honey and butter on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens