Side Pannel
Light Skillet Cornbread
Light Skillet Cornbread
- Recipe Submitted by maryjosh on 04/06/2018
Ingredients List
- 1 cup all-purpose flour
- 1 cup corn meal
- 1 tablespoon baking powder
- 1/2- cup shredded sharp cheddar cheese
- 2/3 cup milk
- 4 egg whites
- 1 can fresh sweet corn , well rinsed
- honey
Directions
Preheat oven to 350F.
Lightly grease a 9-inch cast iron skillet and sprinkle the bottom of the skillet with a teaspoon of corn meal; set aside.
In a large mixing bowl, whisk together the flour, corn meal, baking powder and shredded cheese.
Add milk, eggs and corn; using a wooden spoon, stir until completely incorporated.
Transfer mixture to previously prepared skillet and smooth out the top.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for 10 minutes.
Cut and serve with a drizzle of honey.
Lightly grease a 9-inch cast iron skillet and sprinkle the bottom of the skillet with a teaspoon of corn meal; set aside.
In a large mixing bowl, whisk together the flour, corn meal, baking powder and shredded cheese.
Add milk, eggs and corn; using a wooden spoon, stir until completely incorporated.
Transfer mixture to previously prepared skillet and smooth out the top.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for 10 minutes.
Cut and serve with a drizzle of honey.
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