I made homemade skillet cornbread using the two ingredient dough recipe. I added baking powder and an egg I wanted it to crispy so I used a skillet. I put the recipe as 4 servings with each slice being 2 points. This savory southern standard couldn’t be easier to whip-up or to customize. Add scallions, chives
Ingredients
- 1 cup Bobs medium grind cornmeal.
- 1 cup greek yogurt
- 2 tsp baking powder
- salt
- 1 egg
- cooking spray
- 1 teaspoon baking powder
- Water to thin to pouring consistency just not too thin about 1/4 cup
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Spray a small skillet with cooking spray, I used Pam. Drop a teaspoon of dry cornmeal or so over the spray. This will help keep it from sticking.
- Bake until browning on top, 20 to 23 minutes. Cut it into 4 pieces for 2 points per piece. Texture is a bit different but the taste is great. My guests preferred it to the traditional cornbread I had made. They ate all of it.