Simple Skillet Cornbread Recipe

Simple Skillet Cornbread Recipe

By Trainer Sarah

INGERDIENTS:

1 Tbs. Avocado or Coconut Oil

2 Cups Cornmeal

¼ Cup Almond Flour (blanched)

1 Tbs. Ground Flax

1 tsp. Baking Powder

½ tsp. Salt

½ tsp. Cinnamon

¼ tsp. Nutmeg

1 Cup Canned Pumpkin

1 Cup Whole Milk (Fairlife is what I used!)

2 Eggs

5 Tbs. Butter (melted)

2 Tbs. Honey

DIRECTIONS:

1. Preheat the oven to 400 degrees, and place cast iron skillet (seasoned with 1 Tbs. avocado or coconut oil) in the cold oven to preheat at the same pace
2. Combine all dry ingredients into a large bowl and whisk
3. Place wet ingredients in a medium bowl and stir until smooth
4. Put the wet ingredients in the large bowl with dry ingredients and stir gently until mixture is thoroughly combined with no clumps in the batter
5. Carefully pour batter into the hot skillet, and cook for 20-25 minutes or until a toothpick removes cleanly from the center
6. Cool for 10 minutes, then slather with Kerrygold Butter and Raw Local Honey for the best summer side dish!