This easy Healthy Skillet Cornbread recipe is moist, slightly sweet and bursting with flavor! The perfect side dish to a bowl of chili!
It's cold. When it's cold, I crave chili. When I make chili, IĀ alwaysĀ bake a batch of this HealthyĀ Skillet Cornbread.
Seriously, chili and cornbread are made for each other. I can't really eat one without the other! But....it took me many {many} tries to createĀ a cornbread recipe that I felt great about. I'm talkingĀ years of experimentation occurred before I finally created thisĀ moist, slightly, sweet, super flavorful Skillet CornbreadĀ recipe that isĀ healthy and delicious.
Also, in my mind it had to be made in a cast iron skillet! Don't ask me why, but I wasn't interested in baking my cornbread in any other type of pan or dish besides this cast iron beauty. Stubborn? Maybe. Worth it? Absolutely.
For real, I am in LOVE with this Healthy Skillet Cornbread. To me, cornbread has to be slightly sweet and super moist. I am not interested in dry, crumbly corny-ness {so there's absolutely none of that going on in this recipe}! Also...little bits of sweet corn corn kernelsĀ evenly distributed throughout each moist tasty biteĀ is an absoluteĀ mustĀ in my humble opinion.
Like many of you, here in Utah we went from unseasonably warm temperatures to a snowstorm basically overnight. I was hoping the warmer weather was here to stay, but itĀ is only February and we do live in the mountains! But no worries, that just means more super cozy winter recipes, like this one, to love and enjoy!
How to make Skillet Cornbread
Like most of my recipes, thisĀ Skillet Cornbread is crazy easy to make! It's ready from start to finish in 30 minutes and only has a short list of ingredients! I especially love making this alongside my Healthy Slow Cooker Chicken Chili Recipe!
Just remember your bread will continue cooking in the skillet once it is removed from the oven. So be careful not to over bake it!
Healthy Skillet Cornbread: Substitutions
This recipe is actually fairly versatile! Here are some possible substitutions you could use to cater to your dietary needs!
- All-purpose flour:Ā I have made thisĀ Skillet Cornbread with regular all-purpose flour as well as a gluten-free all-purpose flour blend, both with great results! So if you are avoiding gluten this recipe is still a winner for you!
- Granulated Sugar:Ā Feel free to substitute any granulated sugar of your choice! I have used raw, organic sugar and coconut sugar with great results! I don't recommend using a liquid sweetener in this recipe.
- Butter & Buttermilk:Ā Unfortunately I can'tĀ recommend any dairy-free alternatives here because I haven't tried them. I use light buttermilk with great results! I recommendĀ buying a carton of buttermilk at the store instead of trying to make your own at home with vinegar and regular milk. For whatever reason I just like itĀ much better with the real thing!
If you make something from JoyFoodSunshine I wouldĀ loveĀ to see your creations! Don't forget to rate this recipe and leave a comment below! Also, follow along with me onĀ Instagram,Ā Pinterest,Ā FacebookĀ and TwitterĀ for more recipe inspiration and a glimpse into our everyday life!
Healthy Skillet Cornbread
Ingredients
- 1Ā¼ cups yellow cornmeal
- 1Ā¼ cups all-purpose flour or gluten-free all-purpose flour
- Ā¼ cup granulated sugar
- 2 tsp baking powder
- Ā½ tsp baking soda
- 1 tsp sea salt
- 1Ā¾ cups buttermilk
- 2 eggs
- 1 Ā½ cup corn kernels
- 4 TBS butter
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, mix together cornmeal, flour, sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together eggs and buttermilk.
- Add wet mixture to dry mixture and stir until completely combined.
- Fold in corn until combined.
- Put butter in a 12ā cast iron skillet and place the skillet it in your preheated oven for about 3-4 minutes, or until the butter is completely melted.
- Swirl the butter around the pskilletan until the bottom and the sides are coated.
- Pour your batter into the buttered skillet and smooth out the top.
- Bake in the preheated oven for 20-25 minutes until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Serve warm!
Nutrition
I make this Healthy Skillet CornbreadĀ when we're having lots ofĀ guests over and I always get asked for the recipe! If you have leftover, you can even cut it into cubes and turn them into some pretty rockin' croutons {I'll have to create a recipe for that too}!
For real,Ā Ā make this Healthy Skillet Cornbread and thank me later! š
Question: Do you like your cornbread sweet or savory?Ā
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Marlene
Loved this recipe! I have made cast iron cornbread many times, and have tried a few GF recipes since my guy needs GF. This one is the best one so far! The last one I had was crumbly - this one really held together well. I used Bob's Red Mill 1:1, and I did use 1.5 c cornmeal, and always, buttermilk! We enjoyed this with some delicious bison chili, on a cold winter Alberta night!
Aelaine
I just made this with my own almond milk buttermilk (mixing 5oz of plain coconut or almond yogurt with enough almond milk to make the 1 3/4 cups milk) and it turned it great! I also used all purpose gluten-free flour.
Marc
It is always good to try new corn bread recipes. Lots of corn kernels is important. You should try the brown butter corn bread on my site too. Ahhh maybe a few extra calories in it. š
Thank you for sharing!
Laura
The corn kernels are absolutely critical {in my opinion}! š