Skillet Cornbread

Who can resist a delicious piece of buttery cornbread? This recipe has pieces of delicious, juicy corn in every bite and is the perfect accompaniment to a bowl of chili or your favorite soup. 



1-1/4 cup (medium grind) cornmeal
1 cup FlapJacked Buttermilk Protein Pancake Mix
1 tsp baking powder
1/2 tsp salt
1 cup 2% milk (or almond milk)
1/3 cup water
2 TBSP melted butter
1 TBSP melted coconut oil
1 cup frozen corn kernels


Serving Size: 1 slice
Servings: 12
Calories 127
Fat 5g
Carbs 19g
Fiber 3g
Sugar 2g
Protein 5g

Preheat oven to 400˚. Place cornmeal, FlapJacked mix, baking powder and salt into a large bowl and stir together with a whisk. Add in water and milk and stir well, followed by the butter and coconut oil. Stir until you have a thick, smooth batter. Add in the corn kernels and stir again. Pour the batter into a lightly oiled 9" cast iron skillet and place in the oven. Cook for 22-25 minutes (until edges are lightly browned and center is cooked through). Remove and let cool for at least 10 minutes. Cut into 12 equal pieces. Top with butter and ENJOY!