Ingredients for Apple Cheddar Skillet Corn Bread
- 1 1/2 cups yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup skim milk
- 1 tablespoon vinegar
- 1 (15 ounce) can cream style corn
- 2 large egg whites
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 1 1/2 cups shredded sharp cheddar cheese
- 1 large Granny Smith apple, peeled, cored and diced
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How to Make Apple Cheddar Skillet Corn Bread
- Preheat oven to 400°F (200°C).
- Lightly oil a 10-inch cast iron skillet or spray with nonstick cooking spray.
- In a large bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
- In a small bowl, combine the milk and vinegar; set aside for 5 minutes to curdle.
- In another bowl, whisk together the corn, egg whites, honey, and oil until well combined.
- Gradually whisk in the milk mixture until just combined.
- Stir in the shredded cheddar cheese and diced apples.
- Gently fold the wet ingredients into the dry ingredients until just moistened. Do not overmix.
- Place the skillet in the preheated oven for 3 minutes to heat.
- Carefully remove the hot skillet from the oven and pour in the batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cornbread cool in the skillet for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve warm, cut into wedges.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
38g
Fat
12g
Carbs
11g
