Skillet Cornbread

Ingredients

• 1 1/2 cups whole grain cornmeal (preferably medium grind)
• 1 cup white whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt or 1 teaspoon kosher salt
• 1 tablespoon sugar
• 3/4 cup plain whole milk yogurt
• 1/4 cup water
• 3/4 cup frozen corn
• 2 large eggs
• 8 tablespoons butter (stick) (melted and cooled slightly)
• 2 tablespoons avocado oil (or other high heat oil)

Instructions

1. 1

   Place a 10-inch cast iron skillet on oven's center rack. Turn oven to 400°F, allowing the pan to preheat.

2. 2

   In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Set aside.

3. 3

   In a blender or combine yogurt, water, and frozen corn. Mix until smooth. Add eggs and blend for a few seconds, just until combined.

4. 4

   Pour yogurt mixture and melted butter into cornmeal mixture. Fold ingredients together with a rubber spatula or wooden spoon until combined; don't over-mix.

5. 5

   With an oven mitt, remove preheated skillet. Add oil to hot skillet and swirl to coat bottom and sides of pan. Pour batter into skillet, scraping the bowl with a rubber spatula. Smooth top and place on the oven's center rack.

6. 6

   Bake for 25 minutes or until knife or toothpick comes out clean. Let cool 5 minutes or more before serving.