Monday, November 18, 2013

Traditional Skillet Cornbread - Recipe for a Quick, Easy and Healthy Bread

Disclosure: Special thanks to Stonyfield for sponsoring this post. 


Looking to make your holidays just a little bit healthier?


One of the best ways to cut down on calories over the holidays is to substitute yogurt for commonly used ingredients like butter, oil, sour cream, mayonnaise, etc. Yogurt is packed with nutrients like live active cultures, protein, calcium, vitamins D, B2 and B12, potassium and magnesium.  Stonyfield, my go-to yogurt brand, offers plain organic yogurt in three fat levels (whole milk, lowfat and nonfat), as well as in a Greek option (even more protein), so you can customize your yogurt to your dietary needs. (For a great guide to using yogurt as a substitute, check out the Stonyfield Yogurt Substitution Guide.) Stonyfield challenged me to substitute yogurt in one of our family's traditional holiday recipes, and so I made our traditional skillet cornbread with yogurt. If you're looking for a quick and easy cornbread, this is the recipe for you. Note that you can substitute any type of yogurt, even a fruity yogurt for a sweeter breakfast-style cornbread. 

 

Easy Skillet Cornbread 

For whatever reason, cornbread just tastes better when prepared in a cast iron skillet. Spread some homemade jam on top of a warm slice for a delicious afterschool or breakfast treat.

Ingredients
In your food processor, blend the buttermilk and egg. Add 5 TBS of butter, melted in the microwave (save the other three TBS to coat your cast iron skillet. Add the cornmeal, flour, sugar, and baking powder, and process just until blended. 

In the oven, melt the butter in a 10-inch cast iron skillet, making sure that the bottom and sides are coated. Pour the batter into the skillet and bake at 435 degrees for about 20 to 25 minutes.  


File:Cornbread in cast iron pan.jpg

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