Healthy Protein Skillet Corn Bread

Makes approx 6 servings in a 8 inch skillet

Macros Per Serving

• Calories: ~165 kcal

• Protein: ~4.33g

• Carbs: ~28.5g

• Fat: ~3.67g

• Fiber: ~1.67g

INGREDIENTS:

1 cup Bob's Red Mill Gluten Free Cornbread Mix (if you don't have this mix -any cornbread mix will work)

1 egg

1/3 cup greek yogurt (a little over flowing is ok!)

3 tbsp honey

1/4 cup milk (I used whole but feel free to use almond to decrease fat)

1/2 cup corn

1 tbsp butter

DIRECTIONS:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare the Skillet:

   • Place a cast-iron skillet (or any oven-safe skillet) in the oven to preheat for about 5-10 minutes. This helps create a crispy crust.

3. Mix the Wet Ingredients:

   • In a large mixing bowl, whisk together the egg, Greek yogurt, honey, and milk until well combined.

4. Add the Cornbread Mix:

   • Gradually add the cornbread mix to the wet ingredients, stirring gently until just combined. Avoid over-mixing; it’s okay if there are a few lumps.

5. Incorporate the Corn:

   • Fold in the corn until evenly distributed throughout the batter.

6. Grease the Skillet:

   • Carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl it around until it melts, coating the bottom and sides.

7. Pour the Batter:

   • Immediately pour the cornbread batter into the hot skillet, spreading it evenly.

8. Bake:

   • Place the skillet back in the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

9. Cool and Serve:

   • Once baked, remove the skillet from the oven and let it cool for a few minutes. Cut into wedges and serve warm.

     
     

Enjoy!

This skillet cornbread pairs well with my bison chili, soups, or as a standalone snack with butter or jam. Enjoy your delicious creation!