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Fresh Skillet Corn Bread

Average: 4 (58 votes)
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Fresh skillet corn bread

Recipe by: LACTAID® Brand


Serve this hearty corn bread warm from the oven.

Prep Time
15 min
Cook Time
20 min
Total Time
35 min

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

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LACTAID® Reduced Fat 2% Lactose-Free Milk

  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.

© Copyright 2007, Meredith Corporation. All Rights Reserved

Nutrition Facts

Serving Size: 1 piece

Amount Per Serving

Calories 259
Total Fat 12g
Calories from Fat 105
Saturated Fat 2g
Cholesterol 60mg
Sodium 338mg
Total Carbohydrate 32g
Dietary Fiber 1g
Sugars 4g
Protein 5g
Calcium 135mg
Recipe by:

Serve this hearty corn bread warm from the oven.

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