Skillet Corn Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 c. soy milk (dairy milk works fine, too, and buttermilk is great as well) 2 tsp. apple cider vinegar2 c. cornmeal 1 c. whole wheat flour2 T. sugar (optional)2-1/2 tsp. baking powder (use 2 tsp. if using white flour)1/2 tsp. salt1/3 c. unsweetened applesauce (or oil)
Preheat oven to 350 deg. Lightly oil a large cast iron skillet (or 9x13 baking pan).
Mix soy milk or milk with vinegar and set aside to let curdle. If using buttermilk, omit vinegar.
In a large mixing bowl, combine cornmeal, flour, sugar (if using), baking powder, and salt. Stir with a large whisk till well combined (or sift these together, if you more patience than I).
Create a well in the middle and pour in milk mixture. Stir together (wooden spoons are stellar for this) till everything is mixed. Pour the batter into prepared pan. Bake for 30-35 minutes, till toothpick inserted in center comes back clean.
Remove from oven and let cool 5 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user DAMIENDUCKS.
Mix soy milk or milk with vinegar and set aside to let curdle. If using buttermilk, omit vinegar.
In a large mixing bowl, combine cornmeal, flour, sugar (if using), baking powder, and salt. Stir with a large whisk till well combined (or sift these together, if you more patience than I).
Create a well in the middle and pour in milk mixture. Stir together (wooden spoons are stellar for this) till everything is mixed. Pour the batter into prepared pan. Bake for 30-35 minutes, till toothpick inserted in center comes back clean.
Remove from oven and let cool 5 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 132.8
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 228.1 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 3.3 g
- Protein: 4.8 g
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