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/
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.
1HR 15MINS
$1.06
Ingredients
Servings
8
1 1/4 cups
Cornmeal
3/4 cup
White Whole Wheat Flour
or All-Purpose Flour
1 tsp
2 tsp
Baking Powder
as needed
Baking Soda
1 1/3 cups
2
4 Tbsp
Honey
or Granulated Sugar
1 cup
1/2 cup
Unsalted Butter, melted
Nutrition Per Serving
Calories
288
Fat
14.0 g
Protein
6.3 g
Carbs
35.8 g