Pioneer Woman Skillet Cornbread made Healthier

Save & Share!

by Robin

There are wonderful cornbread recipes out there.  This one has got you covered healthwise.  It’s the Pioneer Woman Skillet Cornbread made healthier. 

Many recipes call for shortening or lard.  Those two products make me shudder: the former (shortening) is loaded with trans fat and the latter is laden with saturated fat.  Those two fats you want to avoid like a heart attack (literally).

Cornbread is our favourite base for stuffing a turkey.  Oh yeah, your taste buds haven’t lived until they’ve feasted on that little bit of heaven.

Is there a better companion to chilli than cornbread?  Nope.  Don’t even try to argue.  (In the coming days we’ll share our quick and painless recipe for the slow cooker: Dump and Dash Chili.)

I love this recipe for the presentation as well.  Our well-seasoned iron skillet looks lovely on the table next to piping hot bowls of chilli.  An autumn day begs for this warm and cosy meal. 

If you don’t have an iron skillet – find one.  It’s an investment you’d never regret – I’ve even seen them at thrift stores.  (Ours is about 35 years old – my mom wasn’t using hers and knew how much Ed would love one.  Thanks, Mom!)

This recipe is adapted from one from the Pioneer Woman.  She’s a super-genius in the kitchen, and I have a girl-crush on her, but her choices of fats, well – we are going to agree to disagree on those.  (Or, I’m going to disagree and she’s going to continue to not know I exist.)

Here’s the recipe…

Healthier Pioneer Woman Skillet Cornbread

Ingredients:

1 cup Cornmeal
½ cup Flour
1 tsp Salt
1 Tbsp Baking Powder
1.5 cups Buttermilk (or substitute: 1 Tbsp vinegar in a measuring cup – then fill to 1.5 cups with milk. Let sit a minute or so.)
1 Egg
½ tsp Baking Soda
¼ cup Canola Oil
1.5 Tbsp Non-hydrogenated Margarine

Healthy Skillet Cornbread Steps:

1. Preheat oven to 400F.

2. In a large bowl or mixer, combine cornmeal, flour, salt and baking powder.

3. In a small bowl, mix the buttermilk and egg with a fork. Add baking soda. Stir.

4. Pour the milk mixture into the dry ingredients. Stir until combined.

5. Add the canola oil to the mixture. Stir until just combined.

6. In an iron skillet, over medium heat, melt the margarine. Pour the batter into the hot skillet. Spread to even out the surface.

Cook on the stove for 1 minute. Then transfer to preheated oven and bake for 20 minutes, or until golden brown. (The edges will be crispy.)

or, Click here for another Free Printable/Tablet-friendly Recipe:

Here’s the bone-easy recipe I usually serve with this cornbread: Dump and Dash Chilli.  (It’s about as sophisticated as it sounds, but it’s the quickest meal possible so it’s easy to love.)

Save & Share!