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Fresh Skillet Corn Bread

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Recipe by:

Serve this hearty corn bread warm from the oven.

Yield: 8 servings
Prep Time:
Cook Time:
Total Time:

Ingredients

1 tablespoon butter
1 tablespoon cooking oil
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (optional)
1 cup LACTAID® Reduced Fat Milk
1/4 cup cooking oil
2 eggs, slightly beaten

Preparation

  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 Milk, the 1/4 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.

Notes

© Copyright 2007, Meredith Corporation. All Rights Reserved

Nutritional Facts

Serving Size: 1 piece

Amount Per Serving

Calories 259
Total Fat 12.09g
Calories from Fat 104.85kcal
Saturated Fat 2.31g
Cholestrol 60.07mg
Sodium 337.75mg
Total Carbohydrate 32.05g
Dietary Fiber 0.92g
Sugars 3.79g
Protein 5.46g
Calcium 135.36mg
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