Skillet Cornbread
Ingredients
-
2
tablespoons
butter
-
1½
cups
finely ground cornmeal
-
1
cup
white whole wheat flour
-
2
large
eggs
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
⅓
cup
2% Greek yogurt
-
1
cup
unsweetened almond milk
-
⅓
cup
honey
-
¼
cup
melted coconut oil
Instructions
- Preheat the oven to 350ºF and place butter in a 10-inch cast iron skillet to melt.
- In a medium bowl, mix all the cornbread ingredients until combined, achieving a thick pancake batter consistency.
- Remove the skillet from the oven and pour the batter into it, spreading it evenly.
- Bake in the oven for 20 minutes, then cover with tin foil and bake for an additional 10-12 minutes until fully cooked.
- Allow to cool for at least 10 minutes before slicing.
Nutrition Facts (estimated)
Servings
10
Calories
205
Total fat
10g
Total carbohydrates
25g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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