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Skillet Cornbread

Active Time: 10 minutes Total Time: 25 minutes Serves: 8


2 cups yellow cornmeal
1 cup Schnucks all-purpose flour
1/3 cup Schnucks granulated sugar
2 teaspoons baking powder
2 teaspoons Schnucks baking soda
1 teaspoon salt
1 Schnucks large egg
2 cups Schnucks vitamin D whole milk
3 tablespoons Schnucks unsalted butter, plus additional softened for serving

1. Preheat oven to 400°F. In large bowl, with whisk, stir cornmeal, flour, sugar, baking powder, baking soda and salt until no lumps remain. In medium bowl, with whisk, lightly beat egg; beat in milk. With wooden spoon, stir milk mixture into flour mixture just until combined.

2. In 12-inch skillet (not nonstick) with oven-safe handle, melt butter over medium heat. Pour 1 tablespoon butter into cornmeal mixture; stir to combine, but do not overmix. Tilt skillet to evenly coat bottom and side of skillet with remaining butter. Spread cornmeal mixture evenly in skillet. Bake 14 to 18 minutes or until top is lightly browned and bottom is crisp. Cut into 8 wedges. Serve warm with softened butter.


Each serving: about 301 calories, 8 g total fat (4 g saturated), 46 mg cholesterol, 744 mg sodium, 50 g carbohydrate, 3 g fiber, 7 g protein