Saturday, November 19, 2011

Skillet Cornbread

I got this cornbread recipe from my aunt and everyone always loves it! The sauteed onions give it a different flavor than other cornbread recipes. I use fat free milk and reduced fat sour cream to cut out some of the fat and calories.

If you don't have a cast iron skillet just use a 8" x 8" baking dish sprayed with non-stick cooking spray.

What you will need:
  • 1 large onion (diced)
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 12 ounces of corn muffin mix
  • 1 egg
  • 1/3 cup of milk
  • 1 cup of creamed corn
  • 1 cup of sour cream
  • 1/4 teaspoon of salt
  • 1 cup cheddar cheese (plus more for topping)

Preheat the oven to 425 F

Sautee the diced onion in 1 tablespoon of butter and 1 tablespoon of olive oil until the onion is translucent. Remove from the heat and let cool. Reserve a little bit of the onions for the topping.

Mix together corn muffin mix, egg, milk, creamed corn, sour cream, salt and 1 cup of cheddar cheese. Season with pepper to taste. Add the sauteed onion (minus the reserved onion for topping). Pour the mixture into a cast iron skillet.

    ** I ended up making a 2nd batch of the mix and pouring it on top to have a thicker corn bread

Top the mixture with extra cheddar cheese and the rest of the sauteed onions

Bake at 425 F for 30 minutes. Let cool and enjoy!

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