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Wednesday, September 23, 2015

Skillet Cornbread

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • 1/4 cup vegetable oil
  • 2 cups cornmeal (yellow and ground)
  • 1/2 cup flour (i used spelt)
  • 1 tablespoon sugar (i used z-sweet powdered sugar substitute)
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 cups buttermilk
  • 2 eggs (i used nu-laid egg substitute)
  • 2 tablespoons butter (melted and i used earth balance margarine)
  • 2 cups corn kernels (fresh, or frozen, thawed and drained)

Recipe

  • 1 preheat oven to 450'f.
  • 2 pour the oil into a seasoned cast iron skillet and place in the oven. let the skillet heat up until very hot. i noticed mine was smoking when i removed it, so that means its very hot. when done, remove the pan from the oven and pour off any excess oil.
  • 3 while the oil is heating, in a mixing bowl, sift together the corn meal, flour, sugar, baking powder, salt and baking soda.
  • 4 stir in the buttermilk, eggs and melted butter, stirring until just mixed. stir in the corn kernels. pour the batter into the hot skillet and return to the oven.
  • 5 reduce the heat to 400'f.
  • 6 bake the bread until golden brown on top. use a skewer to test the center of the bread. if it comes out clean it is done. cool the skillet on a wire rack for about 5 minutes and then turn out a large plate and cut into wedges. this makes about 8 wedges.
  • 7 bon appetit!

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