Every year at Thanksgiving we have corn, just plain old corn.  So I figured this year it was time we give corn a makeover!  For our second Thanksgiving with a Twist week recipe we are making over corn into a scrumptious skillet cornbread.  This recipe is so easy to make you’ll wonder why it’s not one of your everyday recipes!


  • 1 1/2 cups organic cornmeal (preferably stone ground)
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 large egg, lightly beaten
  • 1 1/2 cups buttermilk
  • EVOO


  1. Preheat oven to 450 degrees.
  2. In a medium size bowl, combine cornmeal, salt, baking soda and baking powder.
  3. Add egg and buttermilk to dry ingredients and mix together to combine.  If batter seems dry add more buttermilk.

    Mix ingredients together in bowl

  4. Lightly mist a non stick skillet with olive oil and place in the oven for about 3-4 minutes.

    Pour batter into hot skillet

  5. Carefully remove the pan from the oven and pour batter into the skillet. Return to the oven and bake until the top is golden brown, about 15 to 20 minutes.

    Finished cornbread

Nutritional Info:

Makes 12 servings.

Nutrients per serving:  Calories: 68, Cal. from Fat: 11, Total Fat: 1g, Sat. Fat: 0g, Carbs: 13g, Fiber: 2.5g, Sugars: 1.5g, Protein: 2.5g, Sodium: 144.5mg, Chol: 18.5mg


Serve up your cornbread straight from the skillet and top with some honey, butter (if you’re feeling naughty) or even a fruit spread.

This is the second recipe in our Thanksgiving with a Twist week.  You can find the other recipes here, here, here, here and here.

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  1. Christine says:

    I made this cornbread last night - I really enjoyed it! I put just a touch of honey on it and it was perfect. My family wasn’t as thrilled. They were looking for something closer to corn cake.


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