Nutrition Stripped: Southern-Style Skillet Corn Bread

Southern-Style Skillet Cornbread
Katie Newburn Copyright © 2016
  • Yield: 12 servings


2cups plus 2 tablespoons cornmeal
1cup brown rice flour
2teaspoons baking powder
1teaspoon sea salt
1/4teaspoon freshly grated nutmeg
2cups light coconut milk
2tablespoons pure maple syrup
1/3cup grapeseed oil
1tablespoon raw apple cider vinegar
1cup frozen corn kernels, thawed
Freshly ground black pepper
Optional add-ins (see variations)


  1. Preheat the oven to 350 degrees. Grease a 9-or 10-inch cast-iron skillet or 13 × 9-inch baking pan.
  2. In a large bowl, mix together 2 cups of the cornmeal, the flour, baking powder, salt, nutmeg, and pepper to taste.
  3. In a medium bowl, whisk together the coconut milk, maple syrup, oil, and vinegar. Stir in one of the optional add-ins if using.
  4. In a small bowl, toss the corn kernels with the remaining 2 tablespoons cornmeal to coat, then add to the dry ingredients. Add the wet mixture to the dry ingredients and stir until well combined.
  5. Pour the batter into the prepared skillet and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
  6. Cut into slices, squares, or simply break apart a serving with your hands.
To change up the flavor of your corn bread, add one of the following to the wet ingredients when making the batter: 1/2 cup chopped fresh chives + 1/2 cup chopped jalapeños 1/3 cup • chopped fresh rosemary, thyme, and sage • 1/3 cup chopped apricots + 1/3 cup chopped fresh rosemary • 1/3 cup chopped fresh cilantro + 1/4 cup salsa


Nutrition Stripped PB cFrom NUTRITION STRIPPED by McKel Hill, MS, RDN. Copyright © 2016 by McKel Hill. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.