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Whole-Grain Skillet Cornbread

Recipe photo courtesy of Johnny Miller

Pull out your cast iron for this Thanksgiving stalwart: It's the key to a perfect crust.

Source: Whole Living, November 2011



Cook's Notes

Preheating the pan ensures that the batter gets nice and crispy. Balancing cornmeal with fiber-rich whole-wheat flour makes the bread a filling stand-in for stuffing.

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How would you rate this recipe?
  • woofers29132365
    12 SEP, 2018
    The recipe came out great. I ground my corn meal and wheat berries, I substituted the egg for a tablespoon of flaxseed with 3 tablespoons of hot water. I used coconut sugar, but I wanted to try 4 medjoll dates soaked in hot water. I was reluctant to use the olive oil as I do not cook with it, but I figured 4 tablespoons plus one for the pie plate 600 calories just for the olive oil. it bothered me I was hoping for a suggestion to make with out oil. I had no honey but I did not miss it.
  • rebecca_m
    24 FEB, 2014
    This version of cornbread is phenomenal. I use an 8" round aluminum pan because I don't have a cast iron skillet (yet) and sometimes substitute the egg for one tablespoon of flaxseed whisked in three tablespoons of hot water. I live in France and use kefir (fermented milk) as I can't find buttermilk here. (I used to sub with yogurt or skim milk + lemon but kefir is now my favorite buttermilk substitute.) When I'm out of cornmeal (semoule de mais) I use polenta and texture is a little fluffier.

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