Skillet Cornbread

My first and still-most-favorite recipe for corn bread, an adaptable, forgiving recipe. Thanks to folding in whipped egg whites, it stays moist for a couple of days.

Recipe updated & republished 2015 for a little weekend cooking inspiration!

Skillet Cornbread, an adaptable, forgiving recipe, stays moist for days | Weight Watchers PointsPlus 5 | KitchenParade.com


COMPLIMENTS!
"Made this for my dad ... we nearly ate the whole pan." ~ Ali
"This recipe saved my [cornbread] reputation! It's very forgiving ..." ~ CJ


Lengthening days foretell the coming of spring. The sunny faces of the first daffodils remind how a nephew, at age four, took to calling these sunny harbingers of spring “laff-o-dils".

And just a few days ago, a seventy-degree Sunday brought forth Easter-festive dresses at church and then kids in shorts on bikes, dog walkers, strolling families, even a few winter-plump joggers.

But the forecast is for winter white: flurries for tonight and a possible "big winter event" within ten days.

So even in sunshine, today’s afternoon air holds an insinuating chill, one that triggers dusting off the woodpile’s last logs for supper by the fire.

What to cook? Like the fire, tonight’s meal must warm within and without.

Chili is an easy answer, beanless since that would require a trip to the grocery store, but redolent with roasted peppers from the freezer. And a simple cornbread deep from the recipe box, made just once more than ten years ago.

What a great re-discovery! SKILLET CORNBREAD calls for on-hand ingredients, makes up in a few minutes, tastes great and is healthful besides!

With fireside suppers like this, winter is welcome to keep its grip a few more weeks.

ALANNA's TIPS What a forgiving recipe I've found this to be, the one I turn to again and again, knowing it'll turn out so well, no matter what I do to it. I've substituted sour cream, Greek yogurt, keffir and even ricotta for the yogurt. It’s good to omit unnecessary sugar from recipes. The corn syrup here, however, is integral to the near-sweet, chewy crust but honey and agave are good substitutes, producing wonderful results. My notes say that stone-ground cornmeal is important but honestly, I haven't found it necessary for the last two batches. While stone-ground cornmeal is whole-grain, plain yellow cornmeal makes one very good cornbread. For a little bit of heat to complement the corn's natural sweetness, stir in a small can of green chile peppers. I've also started to put the ungreased cast-iron skillet into the oven as it preheats and while I mix the cornbread batter. When it's plenty hot, I grease the pan (carefully since it's hot) and pour in the batter. This creates an especially crispy crust. Unlike many cornbreads, this batch tastes nearly as moist and flavorful the second day as the first – if there are leftovers, that is!

SKILLET CORNBREAD

Hands-on time: 15 minutes
Time to table: 35 minutes
Makes 8 generous wedges
  • 1-1/2 cups low-fat buttermilk
  • 2 tablespoons skim milk
  • 5 tablespoons non-fat yogurt
  • 1/4 cup light corn syrup
  • 1-1/3 cups yellow cornmeal either stoneground or not
  • 2/3 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon table salt or 2 teaspoons kosher salt
  • 2 large egg whites

Grease a nine-inch cast iron skillet with butter or bacon fat. Place skillet in the oven while the oven heats to 450F/230C.

In a medium bowl, whisk together the buttermilk, milk, yogurt and corn syrup. Stir in cornmeal, flour, baking powder, baking soda and salt.

In a separate bowl, beat egg whites until soft peaks form. Fold whites gently into corn mixture.

Pour batter into hot skillet and gently distribute evenly. Bake for 15 - 20 minutes or until golden.

EGG WHITE TIPS for NEW COOKS: The trick to beating egg whites is to prevent fat, including the yolks’ fat, from touching the whites. Make sure the mixing bowl and beaters are clean. A glass or metal bowl is better than plastic. You may use a metal whisk rather than an electric mixer but the beating will take longer – your wrist may suffer! Crack one egg and carefully drop its white into one small dish, its yolk into another. (If the yolk breaks, reserve it for an omelet then proceed with another egg and a clean small dish.) Transfer the first white into the mixing bowl; this way, if the second yolk breaks, it won’t contaminate the first. Repeat with the second egg. Beat whites until peaks form and fall over like the tip of a soft-serve ice cream cone.

NUTRITION INFORMATION Per Slice: 185 Calories; 1g Tot Fat; 37g Carb; 3g Fiber; 604mg Sodium; 2mg Cholesterol; 6g Protein. WEIGHT WATCHERS POINTS WW Old Points 3 & WW Points Plus 5. CALORIE COUNTERS 100-calorie serving = 1/2 a slice (3g protein).

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Have you re-discovered a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

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