Skillet Corn Bread

My family loves cornbread and this is the best recipe I have found for golden, moist cornbread.  I adapted it slightly to lower the Point value, but it stays true to the original in taste and texture.  I know it uses a lot of butter, but the melted butter gives the bread a beautiful golden, crunchy outer crust that is delicious.   Just cut yourself a small piece and enjoy!

Skillet Corn Bread

1 ¼ cups yellow cornmeal

¾ cup flour

¼ cup sugar

½ teaspoon Kosher salt

2 teaspoons baking powder

½ teaspoon baking soda

1/3 cup 2% milk

1 cup reduced fat buttermilk

2 eggs, lightly beaten

8 tablespoons salted butter, melted

Preheat oven  to 425 degrees and place a 9-inch black cast iron skillet inside to heat while you prepare the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, slat, baking powder, and baking soda. 

Whisk in the milk, buttermilk, and eggs.

Whisk in about 7 tablespoons of the melted butter, reserving one tablespoon to coat the skillet later.

With hot pads, remove the hot skillet from the oven. 

Reduce the oven temperature to 375 degrees.

Coat the bottom and sides of the hot skillet with the reserved one tablespoon of melted butter.

Pour the batter into the skillet and place it on the center rack of oven.  Bake 20 to 25 minutes, until the center of the bread is firm and a toothpick inserted into the center comes out clean.

Cool for at least 15 minutes and serve warm.

Weight Watchers Points Plus = 6 points for 10 servings, or 8 points for 8 servings

Adapted from a recipe by Alex Guarnaschelli