Solid Skillet Cornbread Recipe

Solid Skillet Cornbread Recipe

This simple sound cornbread formula can be made in a cast-iron skillet or prepared in a 9×9 heating dish. The base of the formula is made with cornmeal and entire wheat flour and can without much of a stretch be made vegetarian or sans gluten, contingent upon your dietary needs.

I am so excited to bring you the BEST healthy skillet cornbread recipe I’ve made to date. This is an updated version of a recipe I shared a few years back and it’s better than ever.

This is the recipe I use for the base of my cornbread stuffing (coming soon!) and I also love serving it along side homemade chili or a simple roasted chicken. It’s easy enough for a Tuesday night and delicious enough for a holiday table.

Ingredients

  • 1 cup organic cornmeal
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup organic buttermilk
  • 1/3 cup honey
  • 1 egg
  • 1/3 cup melted coconut oil
  • 1/2 cup frozen corn kernels, defrosted

Directions

  1. Pre-heat broiler to 350 degrees.
  2. In an enormous bowl join cornmeal, entire wheat cake flour, heating pop and salt. Delicately mix everything together.
  3. In a littler bowl join buttermilk, nectar, egg, and coconut oil. Whisk everything together until it’s very much consolidated.
  4. Include the wet fixings into the dry fixings alongside the corn bits and tenderly mix until the fixings are simply consolidated.
  5. Empty everything into a lubed container 10-inch cast iron skillet or a 9×9 heating dish and prepare for 25-30 minutes or until brilliant earthy colored and cooked through.
  6. Cool, serve and appreciate!

Video

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