Skillet Cornbread Recipe
10/23/2023
Cheese
Butter
Cream
Milk
Make room at your next gathering for this Skillet Cornbread. With just the right amount of cornmeal and sour cream, it’s got a satisfying grainy-but-tender texture. A touch of brown sugar brings the sweetness, and the Cheddar and lactose-free milk harmonize all the flavors—even if you decide to add chilies into the mix!
Did we mention it’s nourishing too? This recipe is an excellent source of vitamin A and iodine, and a good source of folate, fiber, protein, iron and choline.
136 people made this
Ingredients:
- 1 1/3 Cups Yellow Cornmeal , about 7 ounces
- 1 Cup All Purpose Flour
- 3 Tablespoons Brown Sugar , packed
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
- 2 Large Egg , room temperature
- 1 1/2 Cups Lactose-Free Dairy Milk
- 2/3 Cup Butter , melted, cooled
- 1/2 Cup Sour Cream
- 1/2 Cup Frozen Okra , defrosted, chopped, well-drained
- 1 1/2 Cups Frozen Corn , defrosted, well-drained
- 1/4 Cup Shredded Cheddar Cheese
- 1/4 Cup Canned Diced Hot Green Chilies , drained, optional
Directions:
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Heat oven to 400 degrees. Coat the bottom and side of a 10-inch cast iron skillet with cooking spray.
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Whisk cornmeal, flour, brown sugar, baking powder and salt together in a large bowl to mix well. Whisk eggs lightly in a medium bowl. Whisk in milk, butter and sour cream until blended.
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Make a well in the center of the flour mixture. Pour in the milk mixture and stir just until combined. Fold in corn, okra, cheese and chilies, if using. Spread batter evenly in the skillet.
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Bake on the center rack in oven until top is golden brown and a wooden pick inserted in the center comes out clean, 30-35 minutes. Cool in the skillet on a wire rack 10 minutes. Cut into wedges and serve warm.
