Cornbread in a skillet
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Real American cornbread is baked in a cast-iron skillet, greased and preheated in the oven. By pouring the batter into the hot skillet, you'll immediately give your bread a crisp, golden crust. When mixing the dough, cornmeal and wheat flour are mixed in equal parts, resulting in a fluffy, tender bread with crunchy grains and a delicious corn aroma. It also contains no refined sugar, replaced with sorghum syrup and applesauce. The resulting bread is nutritious and slightly sweet. Enjoy it warm with butter or any jam for breakfast, or as a snack while watching your favorite movies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp coconut oil, melted
- 1 cup yellow cornmeal
- 1 cup premium flour
- 1 tbsp baking powder
- 1 teaspoon coarse salt
- 1 cup almond or cow's milk, room temperature
- 1/4 cup applesauce, room temperature
- 1/4 cup sorghum syrup or molasses
- 1 large egg, room temperature
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Recipes with similar ingredients: premium flour, corn flour, cornbread, almond milk, eggs, applesauce, coconut oil, molasses
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Add 1 tablespoon of coconut oil to an 8-inch cast iron skillet. Place the skillet in the oven and let it preheat for 6-8 minutes.
- In a large bowl, whisk together the cornmeal, wheat flour, baking powder, and salt. In a medium bowl, combine the almond milk, applesauce, sorghum syrup, egg, and the remaining 2 tablespoons coconut oil. Make a well in the center of the flour mixture and pour in the liquid mixture. Knead the dough.
- Carefully remove the hot cast iron skillet from the oven and pour in the batter. Return the skillet to the oven and bake until the cornbread is golden brown and crispy, about 25 minutes. Serve sliced and topped with chicken in batter.
Author of the recipe - Damaris Phillips is a chef and cooking show host.
Categories:
recipe / Pan / Dinner / Bakery / Savory pies / Homemade bread / Appetizers / Beer snacks / / American cuisine
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