cornbread

How to make skillet cornbread

I’m nutty about cornmeal. I love the crunch and texture that it adds. This whole-grain cornbread recipe has yogurt and honey.

Cornbread has always been a favorite. Both Grandmas and my mom baked it regularly. Always in a cast-iron skillet. Always.

A cast iron skillet with some hot butter, makes a crunchy crust.

skillet cornbread

skillet cornbread

Crazy for cornmeal

I’m nutty about cornmeal.

I love the crunch and texture that it adds to cornmeal cookies, pancakes, muffins, biscotti, pizza crusts, and even in chili as a thickener.

To keep pizza dough and bread from sticking, I use it to dust pans and pizza peels. And I toast cornbread cubes to make croutons.

One of my pantry staples (well, actually, freezer staples) is medium-grind cornmeal. This amps up the crunch factor, but also the nutrients. The good-for-you germ and bran are retained so fiber is increased. What’s not to love about that?

How to store whole grains

If stored properly in an airtight container in the fridge or freezer, whole grains, including cornmeal can be used up to 6 months beyond the sell-by date printed on the package. Because of their high oil content, whole grains can spoil easily. That’s why I store them for more than a year in the freezer.

How to make Skillet Cornbread

  1. Place 10-inch cast iron skillet in oven. You can use an 8×8 or 9×9 baking dish if cast iron isn’t within reach. Then you can order one while you’re waiting for bread to bake.
  2. In a separate bowl, stir together cornmeal, flour, salt, baking powder and baking soda. Set aside.
  3. In another bowl, stir egg, milk, yogurt, oil and honey together until thoroughly combined.
  4. Add egg mixture to flour mixture. Stir just enough to combine. There may be visible flour lumps.
  5. Add butter to hot cast-iron skillet. Heat butter until brown and bubbly, but don’t let it burn. Pour batter into hot skillet and return to middle rack in the oven.

Chef’s note: Over mixing the batter will toughen the cornbread and cause tunnels to form in the bread as it bakes.

Cornbread addins

I like my cornbread plain Jane and not too sweet. Many recipes call for lots of sugar, as in half a cup or more. I’m pretty sure that takes it into cake category. I add sweetness when I eat it with a drizzle of honey. If you don’t fall into the plain Jane category, mix-ins could be

  • chopped jalapeño
  • red peppers
  • whole corn
  • dried cranberries or blueberries
  • shredded cheese

Cornbread breakfast recipe

Cornbread doesn’t last long in my kitchen. I eat it toasted for breakfast with a dollop of plain yogurt and berries. Kind of like shortcake.

Yum 😉

cornbread, berries & yogurt

My favorite way to eat leftover cornbread? With berries and yogurt

No matter how you eat it, cornbread is good to the last crumb.

Cornbread crumbs

good to the last little crumb

 

 

 

 

 

 

 

 

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Honey Cornbread | Simple ingredients make this wholesome cornbread. Drizzle with honey today. Toast and top with yogurt and berries tomorrow. www.LiveBest.info

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Cornbread

Honey Cornbread | Simple ingredients make this wholesome cornbread. Drizzle with honey today. Toast and top with yogurt and berries tomorrow. www.LiveBest.info

Medium-ground cornmeal is worth seeking. It gives more texture, flavor and nutrition to your baked goods. If you don’t have medium-ground cornmeal you can use all fine ground.

  • Author: Judy
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 10 servings 1x
  • Category: Bread
  • Method: Oven
  • Cuisine: American

Ingredients

Scale
  • 2/3 cup medium-ground corn meal
  • 2/3 cup enriched corn meal
  • 2/3 cup whole-wheat flour
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 egg
  • 1 cup milk
  • 1/2 cup plain yogurt
  • 1/4 cup canola oil
  • 1 tablespoon honey
  • 1 tablespoon butter

Instructions

  1. Heat oven to 400°F.
  2. Place 10-inch cast iron skillet in oven.
  3. In a separate bowl, stir together cornmeal, flour, salt, baking powder and baking soda. Set aside.
  4. In another bowl, stir egg, milk, yogurt, oil and honey together until thoroughly combined.
  5. Add egg mixture to flour mixture. Stir just enough to combine. There may be visible flour lumps.
  6. Over mixing the batter will toughen the cornbread and cause tunnels to form in the bread as it bakes.
  7. Add butter to hot cast-iron skillet. Heat butter until brown and bubbly, but don’t let it burn.
  8. Pour batter into hot skillet and return to middle rack in the oven. Bake until golden brown and a toothpick inserted near the center comes out clean, 18-20 minutes. Remove from oven.
  9. Note: If not using a cast iron skillet, use a 9-inch baking pan. Lightly grease pan with cooking spray or melted butter.

Notes

Don’t overstir the batter. mix just to incorporate the dry ingredients. Overmixing makes the cornbread tough.

Nutrition

  • Calories: 225

Keywords: how to make skillet cornbread, yogurt in cornbread, whole grain cornbread

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