Healthy Recipes
Easy Whole-Grain Skillet Cornbread
Makes 9 servings · About 35 minutes
Tender, corn-forward and lightly sweet—an easy whole-grain bread for chili night, soups and hearty bean dishes.
Plant-ForwardBuilt around plant foods and everyday ingredients.
Whole-Food FocusDesigned to make nutrient-dense choices easier.
Flavor FirstHerbs, spices and aromatics bring satisfying flavor.
Everyday WellnessA practical recipe for a balanced eating pattern.
Ingredients
- 1 cup whole-grain yellow cornmeal
- ¾ cup whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup unsweetened soy milk or low-fat milk
- 1 tablespoon apple cider vinegar
- 1 large egg or 1 flax egg
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or honey
Directions
- Heat the oven to 400°F. Lightly oil an 8-inch square pan or 9-inch oven-safe skillet.
- Whisk together the cornmeal, whole-wheat flour, baking powder, baking soda and salt.
- In another bowl, combine the milk, vinegar, egg, olive oil and maple syrup.
- Pour the wet ingredients into the dry ingredients and stir just until no dry pockets remain. Do not overmix.
- Spread the batter in the prepared pan and bake 20–24 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool at least 10 minutes before slicing into 9 pieces.
Pairs Well With
Good companions for serving this recipe:
Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/whole-grain-skillet-cornbread.html
Nutrition values are estimates and may vary by ingredient brand, portion size and preparation.