Skillet Buttermilk Cornbread
- Preparing Time: 25 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 2 teaspoons baking powder
- 1 cup almond meal
- 2 whole eggs beaten
- 1 cup whole grain cornmeal
- 6 tablespoons flax seed meal
- 6 tablespoons whey protein powder i used plain
- 1 teaspoon salt i reduced this from 2 tsp
- 1/2 tablespoon butter i used half bacon grease
- Carbohydrate 5.69896233872632 g
- Cholesterol 74.6775000031722 mg
- Fat 10.8006350074842 g
- Fiber 1.93318463812254 g
- Protein 6.81890067123339 g
- Saturated Fat 1.93886300104518 g
- Serving Size 1 1 Serving (73g)
- Sodium 187.683758946577 mg
- Sugar 3.76577770060379 g
- Trans Fat 0.795648000417629 g
- Calories 140 calories
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
