This is my brother Bob’s healthy skillet corn bread recipe! I use spelt flour instead of all purpose flour and olive oil instead of vegetable oil to make it super delicious!
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The last time we stayed at the home of my brother Bob and his wife Ginny, Bob served cornbread with one of his delicious meals. I asked Bob for the recipe and this is my version of it.
Cornbread is one of my loves! Corn muffins too. But one thing I do not like is when people put corn kernels in their corn bread or corn muffins!! The reason I don’t like corn kernels in my corn muffins is because it reminds me of creamed corn.
Glurg to the max.
I talk about my hatred (and no, I do not think hatred is too strong a word; not in this case), in this post.
I like corn, I even like sweet corn, but I do not like sweetened corn.
Get the difference?
Do you like corn kernels in your cornbread or muffins? Come on, you can tell me. I won’t think badly of your poor taste. Really!
Here’s a few other things we sometimes have at Bob and Ginny’s:
On to Bob’s Healthy Skillet Corn Bread Recipe
I preheat the oven to 350 degrees Fahrenheit. I also grease my 10 inch cast iron skillet.
Then I place the corn meal, spelt flour, almond flour, sugar, salt and baking powder in a metal bowl. I mix them together and set it aside.
Next, I add 1/3 cup olive oil, 3 tablespoons melted butter, 1 tablespoon maple syrup, 2 beaten eggs and 1 cup of milk. I take my spatula (Have you tried this thing yet? You simply have to) and stir the ingredients together until combined.
Finally, I pour the cornbread batter into the greased skillet and bake it for 30 minutes.
Cornbread fresh out of the oven! Yum, yum, yum!
Let’s cut a piece, shall we?
But let’s not stop there, though! Let’s plate a piece and slather some butter over the cornbread.
I hope you enjoyed this recipe.
Please feel free to leave me a comment. You can tell me if you like corn kernels in your cornbread, since I’d love to know. Also, you can Pin any photo to Pinterest and Yum the recipe to Yummly. And any other way you’d love to share would be A-OK by me!Print
A healthier version of the delicious cornbread!
- 1 cup sprouted spelt flour, (or all purpose white flour)
- 1/2 cup almond flour
- 1/2 cup cornmeal
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1/3 cup olive oil, or vegetable oil
- 3 tablespoons butter, melted
- 1 tablespoon maple syrup
- 2 eggs, beaten
- 1 cup milk
- Preheat oven 350 F and grease a 10 inch skillet
- In a mixing bowl, add flours, cornmeal, sugar and salt and combine them together
- Add oil, butter, maple syrup, eggs and milk to dry mix and stir with a spatula until combined
- Pour cornbread batter into the skillet and bake for 30 minutes or until done
- Cut a piece
- Plate a piece
- Eat a piece
- Serving Size: 1 slice
- Calories: 334