Skillet Cornbread

    PREP: 15 minutes | COOK: 25-30 minutes | YIELD: 12 wedges

    My mouth is watering as I write this. Skillet cornbread is an absolute favorite of mine, and this one is 100% Clean. Just try not to eat it all at once!


    1 x 8-or 9-inch cast-iron skillet

    Olive oil, to oil skillet

    1½ cups (360 ml) cornmeal

    1½ cups (360 ml) whole wheat pastry flour

    ¼ cup (60 ml) Sucanat or other unrefined sugar

    1 Tbsp + 1 tsp (15 ml + 5 ml) baking powder

    ¼ tsp (1.25 ml) sea salt

    1 egg

    1 Tbsp (15 ml) extra virgin olive oil

    1½ cups (360 ml) almond, soy or low-fat milk

    1 cup (240 ml) plain low-fat yogurt or soy yogurt

    Use a paper towel to oil inside of skillet. Place skillet on middle rack in oven and preheat to 400°F (200°C).

    Meanwhile, in a large bowl, add cornmeal, pastry flour, Sucanat, baking powder and sea salt. Gently whisk to combine. Add egg, olive oil, milk and yogurt, and mix together until just combined.

    Once oven reaches temperature, using an oven mitt or thick towel, carefully slide middle rack out and pour batter into hot skillet. Slide rack back into oven and close door. Bake cornbread until golden brown and firm to the touch, 25 to 30 minutes. Remove, slice into wedges and serve warm.


    This cornbread will keep three days at room temperature. To reheat, place cornbread wedges in a 350°F (177°C) oven until heated through, about 10 minutes.


    Calories: 160 | Calories from Fat: 28 | Protein: 5 g | Carbs: 30 g | Total Fat: 3 g | Saturated Fat: 0.1 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 873 mg | Cholesterol: 19 mg