Easy Skillet Cornbread

Enjoy Easy Skillet Cornbread, a lightened up twist on the classic dish made with Greek yogurt, almond milk, and actual corn! It's light, fluffy, and just as delicious as it should be.

Course holiday, side, thanksgiving

Cuisine American

Keyword Easy Skillet Cornbread

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 158kcal

Author Erin Antoniak

Ingredients

1 cup all-purpose flour see notes for how to make gluten-free
1 cup cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 eggs
¾ cup plain Greek yogurt
⅓ cup honey
½ cup almond milk
1 cup corn canned, frozen*, fresh
1 tablespoon butter or ghee.

Instructions

Preheat oven to 400F and stick a 10.25 inch skillet in oven to warm up while preheating.
In a medium size bowl, mix together flour, cornmeal, baking soda, and salt.
In a large bowl, whisk together eggs and Greek yogurt. Whisk in honey and almond milk next.
Add dry ingredients to wet, half at a time, stirring until combined, but do not over-mix.
Stir in corn.
Take skillet out of oven and let cool for 5 minutes. Add butter and spread it around the skillet, greasing all sides.
Pour batter into hot skillet and place back in oven for 20-22 minutes or until toothpick comes out clean.
Enjoy!

Notes

Store on counter top in airtight container or foil for up to 5 days. Freezer for longer.

For gluten-free version, sub ¾ cup gluten-free 1-to-1 baking flour for 1 cup of regular flour. Keep everything else the same.

Defrost frozen corn before using.

This can be made in an 8x8 or 9x13 pan. Cooking time may need to be adjusted, test with a toothpick until center comes out clean.

Nutrition