It’s cold. When it’s cold, I crave chili. When I make chili, I always bake a batch of this Healthy 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 create a cornbread recipe that I felt great about. I’m talking years of experimentation occurred before I finally created this moist, slightly, sweet, super flavorful Skillet Cornbread recipe that is 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 kernels evenly distributed throughout each moist tasty bite is an absolute must 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 it 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!
Healthy Skillet Cornbread: Method
Like most of my recipes, this 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: I have made this 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: 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: Unfortunately I can’t recommend any dairy-free alternatives here because I haven’t tried them. I use light buttermilk with great results! I recommend 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 it much better with the real thing!
Ingredients
- 1¼ cups yellow cornmeal
- 1¼ cups all-purpose flour (or gluten-free all-purpose flour)
- ¼ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp sea salt
- 1¾ cups buttermilk
- 2 eggs
- 1 ½ 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 12” 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!
I make this Healthy Skillet Cornbread when we’re having lots of 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, make this Healthy Skillet Cornbread and thank me later! 😉
Question: Do you like your cornbread sweet or savory?
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Aww. This makes me nostalgic! Brings back memories of my mom’s chili and skillet cornbread…
Kerri Olkjer recently posted…Everything You Ever Wanted to Know About Beachbody On Demand
My momma makes the best chili too! 🙂
Yum! Nothing’s better than warm cornbread straight from the skillet!
Totally agree Jessica!
I love cornbread and this looks so delicious! I love that you made it in a cast iron skillet and makes me want to make it the next time we are up north at my parents or the cabin in a skillet. I haven’t in so long. Classic comfort food, can’t go wrong.
YES! I love cast iron so much!
We got the most rain EVER in SD history yesterday so I was craving chili and cornbread all day! This recipe is awesome- I love that you used whole corn kernels in it!
You definitely need some of this then! 🙂
OH BOY, this looks so good; I really want to try baking things in our cast iron skillet. I think I should do this and some cookies I’ve seen.
Skillet cookies are SO good too! 🙂
This sounds fabulous!! I bet coconut milk with a tsp of lemon juice or vinegar would work great!
I’m sure it would!!
I’m with you, when it’s cold there must be chili! And where there’s chili, there must be corn bread! This looks amazing!
They are made for each other!
Chili and cornbread do make the perfect pair! I love how this recipe uses real corn kernels, I bet it tastes amazing!
YES! I think real corn kernels are absolutely necessary in cornbread! They add a sweet crunch!
This makes me think of my Mom and Grandmother so much. There is nothing like a good corn bread!
<3 I totally agree!
Ooohhh I just made chili so this would go PERFECT with it! Must make soon!
Cornbread and chili are the perfect pair!
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. 🙂
Thank you for sharing!
Marc recently posted…60 of the Best Cast Iron Skillet Recipes
The corn kernels are absolutely critical {in my opinion}! 🙂