Recipes
Return to previous pageSkillet Cornbread
(7 ratings)
For the most flavorful, crusty corn bread, use white, yellow or blue stone-ground cornmeal, and bake it in a cast-iron skillet. Preheating the cast-iron pan ensures that the corn bread will have a temptingly crisp crust and beautiful color.
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 8
Ingredients
- 1 tablespoon unsalted butter, melted
- 3/4 cup yellow cornmeal, preferably stone-ground
- 1/2 cup vital wheat gluten (flour)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cups low-fat buttermilk
- 1/3 cup egg substitute
- 1 large egg
- 1/4 cup 2% cottage cheese
- 2 tablespoons canned diced chili peppers, optional
Instructions
- Preheat the oven to 425°F. Put the butter in a 9-inch iron skillet and heat in the oven until the butter melts. Brush the butter over the insides of the skillet and set aside.
- Meanwhile, in a medium bowl, whisk together the cornmeal, gluten flour, baking soda and salt. In another large bowl, whisk together the buttermilk, egg substitute, egg, cottage cheese and chili peppers (if using). Pour any extra melted butter into the buttermilk mixture and whisk together. Pour the dry ingredients into the wet and stir just until mixed. Pour into the skillet and bake 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool the corn bread in the pan on a rack for 5 minutes, then invert onto a rack. Cut into 16 pieces and serve warm. Serving size is 2 pieces of corn bread.
Client Comments
- Chad
- 2/24/2010
- Easy enough, Though I doubled the salt. Splitting pieces into halves is a great way to turn a K3 soup into a K4 soup with cornbread. It's a great K balancer.
- Reade Cook
- 2/27/2009
- Easy to make, I found it did not have much flavor - maybe I left something out?
