Cast iron skillet cornbread with blueberries and baked until golden brown. Whole wheat quick bread cooks in a pan for crisp edges, but with a moist cake center.
Jessica Gavin
I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
http://www.jessicagavin.com/
1HR 15MINS
Total Time
$1.06
Cost Per Serving
Ingredients
Servings
8
us / metric
1 1/4 cups
Cornmeal
3/4 cup
White Whole Wheat Flour
or All-Purpose Flour
2 tsp
Baking Powder
1/2 tsp
Baking Soda
Nutrition Per Serving
Calories
288
Fat
14.0 g
Protein
6.3 g
Carbs
35.8 g
