Skillet Cornbread
This skillet cornbread with Greek yogurt is tender, moist, and naturally sweetened with honey. Made in one bowl and ready in 25 minutes.
Equipment
Ingredients
- 2 large eggs
- ½ cup plain, whole milk Greek yogurt
- ½ cup whole milk
- ¼ cup butter, melted
- ¼ cup honey
- 1 cup fine-ground cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Prep: Preheat the oven to 350°F, and grease a 12-inch cast iron skillet.
- Mix the Wet Ingredients: In a large bowl, mix together the eggs, yogurt, milk, butter, and honey until smooth.
- Add the Dry Ingredients: Add the cornmeal, flour, baking powder, baking soda, and salt, whisk to combine.
- Bake: Pour the batter into the prepared pan. Bake for 20-25 minutes, or until the edges begin to brown and pull away from the sides. Allow to cool in the pan for 5 minutes, then slice and serve.
Notes
- Leftovers: Store cooled cornbread in a tightly sealed container at room temp for a couple days, or in the fridge for up to 3-4 days. Past 4 days you’ll want to freeze any leftovers.
Nutrition
Serving: 1 (of 12) | Calories: 164kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 249mg | Potassium: 90mg | Fiber: 2g | Sugar: 7g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg
