Skillet Cornbread - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust.
Ingredients
- 1 1/4 c. yellow cornmeal
- 1 1/4 c. all-purpose flour
- 2 tbsp. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/4 tsp. Coarse salt
- 1 large egg
- 1 3/4 c. buttermilk
- 4 tbsp. unsalted butter
Instructions
- Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.
- Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes. Cut into wedges.
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