Name: Fresh Skillet Corn Bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
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); 1 cup LACTAID® Reduced Fat 2% Lactose-Free Milk; ¼ cup cooking oil; 2 eggs, slightly beaten

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)
1 cup LACTAID® Reduced Fat 2% Lactose-Free Milk
¼ cup cooking oil
2 eggs, slightly beaten

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

Nutrient	Amount
Calories	259
Total Fat	12g
Calories from Fat	105
Saturated Fat	2g
Cholestrol	60mg
Sodium	338mg
Total Carbohydrate	32g
Dietary Fiber	1g
Sugars	4g
Protein	5g
Calcium	135mg

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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)
1 cup LACTAID® Reduced Fat 2% Lactose-Free Milk
¼ cup cooking oil
2 eggs, slightly beaten

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.