Skillet Cornbread
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 222.5
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 486.6 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 3.2 g
- Protein: 3.7 g
View full nutritional breakdown of Skillet Cornbread calories by ingredient
Introduction
I made this to have something to eat with my beans. It fit the bill perfectly.This will also help season your iron skillet. I made this to have something to eat with my beans. It fit the bill perfectly.
This will also help season your iron skillet.
Number of Servings: 8
Ingredients
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1 cup whole wheat flour
1 1/4 cups cornmeal
3/4 tsp baking soda
1/4 cup sugar
1/2 tsp salt
1 cup rice milk
1/4 cup melted Earth Balance (non-hydrogenated margarine)
1 Tbsp non-hydrogenated shortening (to grease your skillet)
Directions
Preheat oven to 400F.
Grease an iron skillet and let it warm in the oven while you measure ingredients and prepare the batter.
Mix together flour, cornmeal, baking soda, sugar and salt.
Add rice milk and melted Earth Balance, stir until just mixed. It's okay if it's a little bit lumpy. Don't overmix.
Take your skillet out of the oven and transfer your batter into it.
Pat the batter down to a mostly flat, level surface. It should be nice and soft and easy to manipulate.
(You can rub your fingers in the bowl you melted the earth balance in, to grease them up so the batter doesn't stick to your fingertips.)
Bake for 10 minutes, and check the cornbread by inserting a toothpick in the center.
If the toothpick comes out clean, your cornbread is ready. If not, continue to bake, checking it every 5 minutes.
Some skillets heat more quickly than others. Another 10-15 minutes might be needed.
Slice into 8 wedges and serve (with beans).
Number of Servings: 8
Recipe submitted by SparkPeople user TAILSFOX.
Grease an iron skillet and let it warm in the oven while you measure ingredients and prepare the batter.
Mix together flour, cornmeal, baking soda, sugar and salt.
Add rice milk and melted Earth Balance, stir until just mixed. It's okay if it's a little bit lumpy. Don't overmix.
Take your skillet out of the oven and transfer your batter into it.
Pat the batter down to a mostly flat, level surface. It should be nice and soft and easy to manipulate.
(You can rub your fingers in the bowl you melted the earth balance in, to grease them up so the batter doesn't stick to your fingertips.)
Bake for 10 minutes, and check the cornbread by inserting a toothpick in the center.
If the toothpick comes out clean, your cornbread is ready. If not, continue to bake, checking it every 5 minutes.
Some skillets heat more quickly than others. Another 10-15 minutes might be needed.
Slice into 8 wedges and serve (with beans).
Number of Servings: 8
Recipe submitted by SparkPeople user TAILSFOX.
Member Ratings For This Recipe
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ERIKA00177
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KAIZMOM