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Skillet Corn Bread

By: Cooking Light magazine

"Note to corn lovers: this recipe calls for real corn."

Rate/Review | Read Reviews (24)

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

3 tablespoons margarine
1/2 cup chopped onion
1/2 cup chopped celery
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons white sugar
2 1/2 teaspoons baking powder
1 teaspoon rubbed sage
1/2 teaspoon salt
1 cup skim milk
1 large eggs, lightly beaten
1 (11 ounce) can no-salt-added whole-kernel corn, drained

Directions

Preheat oven to 425 degrees.
Melt margarine in a 9-inch cast-iron skillet over medium heat. Add onion and celery; saute 3 minutes.
Combine flour and the next 5 ingredients (flour through salt) in a large bowl. Add milk, egg, and onion mixture, stirring just until moist. Stir in corn. Pour batter into skillet.
Bake at 425 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.

Footnotes

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 180 (23% from fat); FAT 4.6g (sat 0.9g, mono 1.8g, poly 1.3g); PROTEIN 4.6g; CARB 30.1g; FIBER 1.4g; CHOL 23mg; IRON 1.5mg; SODIUM 184mg; CALC 109

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Reviewed on Jan. 25, 2004 by Lisa

Didn't have an iron skillet so I just baked it in a glass casserole dish. Came out just as good.

Reviewed on Jan. 25, 2004 by MARGGIRL

Didn't have celery when i made this the second time. So i substituted Sweet red pepper ( 1/2...

Reviewed on Jan. 25, 2004 by SENSUALGRAPE

Great recipe. I favor anything cooked in a cast iron skillet for the extra iron. I thought,...

Reviewed on Sep. 19, 2005 by PAMEJIA

I love this recipe! Turns out great every time. I usually find I have to add at least a...

Reviewed on Mar. 3, 2006 by Jadewyn <3

I have made this cornbread time and again and it's always fantastic! I don't like celery much,...

Reviewed on Jan. 29, 2004 by Larry J

I used an 11 ounce can of Mexi corn. Next time I will bake in a 8 x 12 pan as it was about...

Reviewed on Jan. 25, 2004 by Flyrod

Very good recipe, cast iron pan seems to give extra flavour. Cut up onions and celery very small.

Reviewed on Jun. 11, 2006 by I Love to Eat

My daughter's nutritionist and I have been looking for vegetable breads since she loves bread...

Reviewed on Sep. 19, 2005 by Angi

Best homemade cornbread ever! My husband doesn't like celery so I put in onions and green...

Reviewed on Jan. 31, 2005 by FRAMBUESA

This was soo good. I don't like a lot of onion taste in my food, so I halved the onions and...

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