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Skillet Corn Bread

Fat.Freedom's picture
Skillet Corn Bread is an easy to prepare recipe which you will simply love. I bet, you will surely get a huge fan following for this one!
  Yellow cornmeal 1 1⁄3 Cup (21.33 tbs)
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Buttermilk 1 1⁄2 Cup (24 tbs)
  Light corn syrup 1⁄4 Cup (4 tbs)
  Skim milk 2 Tablespoon
  Plain non-fat yogurt 5 Tablespoon
  Eggs 2 Large (Whites Only)
  Light vegetable oil cooking spray 1

Put a large, heavy, well seasoned castiron skillet into an oven preheated to 450 degrees.
Sift the dry ingredients together into a large mixing bowl.
Set aside.
In another bowl, whisk together the buttermilk and corn syrup until well blended and frothy.
Add the skim milk and whisk again.
Whisk in the yogurt until just dissolved.
Beat the egg whites with an electric mixer until they form stiff peaks.
Pour the buttermilk mixture into the flour and blend well, using a wooden spoon.
Gently fold in the beaten egg whites.
Remove the skillet from the oven and spray it 3 times lightly with vegetable oil spray.
Pour in the batter, return the pan to the oven, and bake the corn bread for about 15 minutes, until the edges brown.
Serve immediately.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 169 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.4%

Saturated Fat 0.35 g1.7%

Trans Fat 0 g

Cholesterol 42.4 mg14.1%

Sodium 401.8 mg16.7%

Total Carbohydrates 31 g10.5%

Dietary Fiber 1.6 g6.5%

Sugars 2.8 g

Protein 6 g11.6%

Vitamin A 1% Vitamin C 0.05%

Calcium 5.7% Iron 7.4%

*Based on a 2000 Calorie diet

Skillet Corn Bread Recipe