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Fresh Skillet Corn Bread

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Fresh skillet corn bread

Ingredients

1 tablespoon butter

,

1 tablespoon cooking oil

,

1 cup all-purpose flour

,

1 cup cornmeal

,

2 tablespoons sugar

,

1 tablespoon baking powder

½ teaspoon salt

,

¼ teaspoon freshly ground black pepper (optional)

, ,

¼ cup cooking oil

,

2 eggs, slightly beaten

Lactaid 2% Reduced Fat Milk Front of Package

LACTAID® Reduced Fat 2% Lactose-Free Milk


Directions

1.

Preheat oven to 425 degrees F. Place 1 tablespoon each of butter and oil in a large ovenproof or cast-iron skillet. Preheat skillet in oven for 5 minutes.

2.

In a large mixing bowl stir together the flour, cornmeal, sugar, baking powder, salt, and, pepper, if desired. Make a well in the center of the flour mixture; set aside.

3.

In a medium bowl stir together the LACTAID® Reduced Fat 2% Lactose-Free Milk, the ¼ cup cooking oil, and the eggs. Add egg mixture all at once to flour mixture. Stir just until moistened. (The batter will be slightly lumpy.)

4.

Carefully spoon batter into the prepared hot skillet and spread with spoon. Bake about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm.


Nutrition Facts

Serving Size

1 piece

Amount Per Serving

Calories

Total Fat

Calories from Fat

Saturated Fat

259

12g

105

2g

Cholestrol

Sodium

Total Carbohydrate

Dietary Fiber

60mg

338mg

32g

1g

Sugars

Protein

Calcium

4g

5g

135mg

Amount Per Serving

Calories

Total Fat

Calories from Fat

Saturated Fat

Cholestrol

Sodium

259

12g

105

2g

60mg

338mg

Total Carbohydrate

Dietary Fiber

Sugars

Protein

Calcium

32g

1g

4g

5g

135mg