Recipe: Skillet Cornbread


On a cold winter’s day, what’s better than a steaming bowl of soup or chili? A side of warm cornbread for dipping, that’s what. This comfort food classic pairs great with fish or chicken, too, and this simple recipe uses a mix to save time and effort.

Servings: 10

1 tablespoon margarine
½ cup chopped onion
½ cup chopped celery
1 teaspoon rubbed sage
¼ teaspoon baking powder
1 package cornbread mix
1 egg
½ cup milk
11 ounces whole-kernel corn, frozen or canned (drained)


1. Melt margarine in a 9-inch cast-iron skillet. Add onion and celery, saute 3 minutes.

2. Add sage, baking powder, cornbread mix, egg, milk and corn. Stir until well-blended.

3. Bake at 425 F for 25 minutes, or until a wooden toothpick inserted in the middle comes out clean.

Per serving: 83 calories; 3 g fat; 2 g protein; 11 g carbohydrates; 21 mg cholesterol; 169 mg sodium.

You can cook food you love while sticking to your healthy eating goals. Check out these recipes to get started.

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