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Name: Skillet Buttermilk Cornbread
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 12
Cuisine: not set
Ingredients: 1 cup whole grain cornmeal; 1 cup almond meal; 6 tablespoons flax seed meal; 6 tablespoons whey protein powder I used plain; 1/2 teaspoon baking soda; 2 teaspoons baking powder; 1 teaspoon salt I reduced this from 2 tsp; 2 cups buttermilk; 2 whole eggs beaten; 1/2 tablespoon butter I used half bacon grease

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INGREDIENTS

1 cup whole grain cornmeal
1 cup almond meal
6 tablespoons flax seed meal
6 tablespoons whey protein powder ; I used plain
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt ; I reduced this from 2 tsp
2 cups buttermilk
2 whole eggs ; beaten
1/2 tablespoon butter ; I used half bacon grease

Servings

INSTRUCTIONS

Preheat oven to 400. Put cast iron skillet in to heat at the same time. (I reduced temp - came out with hard crust and gooey middle initially at 425)

In a large bowl combine all the dry ingredients.

In another bowl combine the buttermilk and eggs - mixing well. Set aside until oven is to temp.

When oven is up to temp, pour wet ingredients into dry and quickly mix.

Remove hot skillet from oven, add butter (and bacon grease) swirling to coat. Add batter quickly. Return to oven.

Bake 20-25 minutes until toothpick inserted in center is clean. Let sit 10 minutes. Cut into 12 equal wedges (I chose 24 wedges - and they are adequately big).

Per serving (12 servings total)

calories = 202

fat = 9 g

protein = 12

carbohydrates = 19

fiber = 6 g

usable carbs = 13

NOTES

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Skillet Buttermilk Cornbread

1 cup whole grain cornmeal
1 cup almond meal
6 tablespoons flax seed meal
6 tablespoons whey protein powder I used plain
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt I reduced this from 2 tsp
2 cups buttermilk
2 whole eggs beaten
1/2 tablespoon butter I used half bacon grease

Preheat oven to 400.  Put cast iron skillet in to heat at the same time.  (I reduced temp - came out with hard crust and gooey middle initially at 425)

In a large bowl combine all the dry ingredients.
In another bowl combine the buttermilk and eggs - mixing well.  Set aside until oven is to temp.

When oven is up to temp, pour wet ingredients into dry and quickly mix.

Remove hot skillet from oven, add butter (and bacon grease) swirling to coat.  Add batter quickly.  Return to oven.

Bake 20-25 minutes until toothpick inserted in center is clean.  Let sit 10 minutes.  Cut into 12 equal wedges (I chose 24 wedges - and they are adequately big).

Per serving (12 servings total)
calories = 202
fat = 9 g
protein = 12
carbohydrates = 19
fiber = 6 g
usable carbs = 13

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Nutrition

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Serving Size: 1 Serving (73g)
Recipe Makes: 12 Servings

Calories: 140
Calories from Fat: 97 (69%)

Amt Per Serving		% DV

	Total Fat 10.8g	14 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 2.2g
Cholesterol 74.7mg		23 %
Sodium 187.7mg		6 %
Potassium 195.9mg		5 %
Total Carbohydrate 5.7g		2 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 3.8g
Protein 6.8g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 140

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