Corn bread without yeast in milk
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 204, total fat 6 G., saturated fats 5 G., proteins 4 G., carbohydrates 33 G., fiber 1 G., cholesterol 23 mg, sodium 507 mg, sugar 1 G.
Calories 204, total fat 6 G., saturated fats 5 G., proteins 4 G., carbohydrates 33 G., fiber 1 G., cholesterol 23 mg, sodium 507 mg, sugar 1 G.
Cornbread baked in a cast-iron skillet turns out especially crisp on the outside and soft and tender on the inside. To achieve the characteristic crispy crust, Damaris Phillips spreads the dough in a well-heated, oiled skillet. She uses sorghum syrup as a sweetener. But if you don't have it, you can substitute honey or light molasses.
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 tablespoons melted coconut oil
- 1 cup yellow cornmeal
- 1 cup premium flour
- 1 tbsp. baking powder
- 1 teaspoon coarse salt
- 1 cup almond milk or regular milk at room temperature
- 1/4 cup applesauce at room temperature
- 1/4 cup sorghum syrup*
- 1 large egg at room temperature
We recommend
Recipes with similar ingredients: corn flour, sorghum syrup, eggs, milk, applesauce, almond milk
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Pour 1 tablespoon of coconut oil into a 6-inch cast iron skillet. Place the skillet in the oven and heat for 6–8 minutes.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. In another bowl, combine the almond milk, applesauce, sorghum, egg, and the remaining 2 tablespoons coconut oil. Make a well in the center of the flour mixture and pour in the liquid mixture. Stir to combine.
- Carefully remove the hot cast iron skillet from the oven and pour the batter into it. Return the skillet to the oven and bake until golden brown and crisp, about 25 minutes.
- Note*
Sorghum cane syrup is made from the sweet juice of the sorghum grain. It's popular as a sweetener in baked goods, adds a rich flavor to jams, and pairs well with winter spices in cookies. It can be found in natural food stores and online.
Categories:
Recipe collections
Similar recipes
