Short post but VERY important. It involves one of the best go-to sides that everyone will always want more of.
This cornbread is thick, crumbly, extra soft in the middle, crisp on the edges, sweet and salty with a buttery flavor and hints of honey. It’s 100% whole grain, made with wholesome ingredients, and comes together in minutes! Plus it freezes beautifully, making this the PERFECT quick accompaniment to complete a weeknight dinner.
Like this INSANE BBQ chicken chile (pictured), butternut bean chile, creamy broccoli cheddar potato soup, or a BBQ chicken sweet potato melt, to name just a few of cornbread’s potential besties.Just whisk your wet ingredients, mix your dry, then combine…pour into a buttered 8″ skillet and pop into the oven for 12 minutes…remove and slice into six super-thick wedges…and freeze any remaining slices. SO SIMPLE!
When reheating from frozen (just 10 minutes at 400º), I highly recommend using a holey pizza pan to maximize crispiness. Even after slicing the fresh batch from the oven, I like to crisp up the piece(s) I am serving right away for about 3 minutes on the pizza pan or in the toaster oven directly on the rack. Can’t beat that texture!
Original recipe updated 10/22/21.
Whole Grain Skillet Cornbread
Ingredients
- 1/2 - 1 tsp butter for greasing skillet
- 72g (1/2 cup) cornmeal (whole grain, medium grind)
- 58g (1/2 cup not packed) white whole wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 egg
- 1/2 cup + 2 Tbsp buttermilk
- 1 Tbsp unsalted butter, melted and cooled
- 1 Tbsp unsweetened applesauce
- 5 tsp honey
Instructions
- Preheat oven to 425º.
- Grease an 8" skillet with butter (about 1/2 tsp if nonstick, or more if cast iron). Gently heat skillet on the stove for a couple minutes and swirl to coat.
- Meanwhile, mix dry ingredients (cornmeal, flour, baking powder/soda, and sea salt) well in a bowl.
- In a separate bowl, add egg, buttermilk, 1 Tbsp melted butter, and honey; whisk until thoroughly combined. Pour dry ingredients into wet and stir just to incorporate. (Some small lumps are good!)
- Pour batter into heated skillet and transfer to oven. Bake 12-14 minutes, or until cooked through and beginning to brown on top. Remove and set on a wire rack to cool a few minutes. Slice into 6 wedges using a spatula.
- If desired, just before serving, toast slices to be eaten right away on a pizza pan (one with holes in the bottom) about 2 minutes at 425º or in the toaster oven directly on the rack (to maximize crispiness). For a cheesy option, first cut each piece horizontally, almost to the end, and add freshly sliced sharp cheddar. Toast 2-3 minutes for crisp, melty heaven!
- Allow any remaining slices to cool completely, then transfer to an air-tight container/baggy and freeze. Reheat from frozen on a pizza pan (preferably with holes) at 400º for about 10 minutes.