Skillet Cornbread

Skillet Cornbread
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 150.3
  • Total Fat: 3.7 g
  • Cholesterol: 69.8 mg
  • Sodium: 538.1 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 5.2 g

View full nutritional breakdown of Skillet Cornbread calories by ingredient
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Introduction

This is a sweet paleo skillet cornbread, To jazz it with herbs and Spice it up your way... use natural almond milk instead and add Itialian spices, jalapinos ... even sun dried tomato pesto This is a sweet paleo skillet cornbread, To jazz it with herbs and Spice it up your way... use natural almond milk instead and add Itialian spices, jalapinos ... even sun dried tomato pesto
Number of Servings: 8

Ingredients

    Coconut oil to grease the skillet
    1/2 C flour (millet and coconut combined)
    1 1/2 C cornmeal
    1 teaspoon salt
    1 tablespoon baking powder
    3 large eggs,room temperature
    1/4 C Apple sauce, non sweetened or 1 banana mashed
    1.25 cup Chocolate unsweetened almond milk
    1 tbsp Honey

Directions

1. Preheat the oven to 350°F. Coat a cast iron skillet with coconut oil 2. Sift the flour, cornmeal, salt and baking powder together in a mixing bowl. (This can be done the night before and kept covered on the counter.) 3. Stir in the eggs, milk, honey and apple sauce with a wooden spoon until the dry ingredients are just moistened. Do not overmix. 4. Pour into the skillet and bake until golden brown around the edges, about 30 minutes. The cornbread is done when a small knife inserted in the center comes out dry. Best when served warm from the oven 1 slice = 1/8 of cornbread Serving Size: 12 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JULIA_RUN2SMILE.

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