Southern-Style Skillet Cornbread from Nutrition Stripped by McKel Hill

From Dominique Ansel’s Creme a la Corn to sweet white corn at the farmer’s market; it’s August and we are all craving the sweetest vegetable of all: corn. In the peak of summer heat, this cornbread will satisfy the craving with less mess and easy-to-share servings. This recipe for Southern-Style Skillet Cornbread from Nutrition Stripped by McKel Hill is versatile and delicious and is perfect for a summer picnic or barbecue with friends. Nutrition Stripped, from dietitian and popular blogger and Instagrammer, McKel Hill draws inspiration from nature, the turning of the seasons, the world of plants, nutrient dense foods and hidden gems in the world of superfoods. This cookbook shows readers how deliciously simple whole foods cooking can be and features more than 100 exciting and good-for-you recipes and beautiful color photography throughout.  Pre-order Nutrition Stripped and we’ll send you four delicious bonus recipes from the when the book is on sale August 23rd! Head over here to submit your proof of preorder today.

We’re also excited to share a fantastic Nutrition Stripped sweepstakes! Since the fresh ingredients showcased in this cookbook are perfect for summer we’re giving a fantastic prize pack to kick your summer cooking up a notch. Two lucky winners will receive a copy of Nutrition Stripped by McKel Hill, a KitchenAid® Pro Line® Series Blender, an Avocado Love T-Shirt and Tote bag, two packages each of NS Watercolor Stickers and Temporary Tattoos, and One Yearly Membership to the NS Society. Enter for your chance to win by August 8th at 5pm EST!

Southern-Style Skillet Cornbread

SERVES 12

114_NS_SkilletCornbread.9312Corn bread just isn’t corn bread without pops of sweet corn kernels encased in a crumbly cake with a delicate balance of sweet and savory flavors. My Southern-style corn bread has a hint of sweet, but recipe variations will allow you to make it as savory or spicy as you like. Whichever way you choose, this side is a hit and goes well with any other dish that was made to be soaked up!

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

Preheat the oven to 350˚F. Grease a 9-or 10-inch cast-iron skillet or 13 × 9-inch baking pan.

In a large bowl, mix together 2 cups of the cornmeal, the flour, baking powder, salt, nutmeg, and pepper to taste. In a medium bowl, whisk together the coconut milk, maple syrup, oil, and vinegar. Stir in one of the optional add-ins if using.

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.

Pour the batter into the prepared skillet and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. 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

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