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There is a
certain joy in re-mastering old American recipes in cookware appropriate to the
period. A simple cornbread recipe in a cast iron pot is just that. Cornbread
has been called the cornerstone of Southern cuisine, and it is the perfect side
to the spicy and saucy dishes of the South. It can also be eaten for breakfast
or as a light dessert
topped with jam or honey.
Ingredients
(10 servings)
1/4 cup
vegetable or canola oil
1 cup
yellow cornmeal
1 cup
unbleached all-purpose flour
1
Tablespoon plus 1 teaspoon baking powder
1 cup
nonfat buttermilk, or 1 cup lowfat milk with 1 teaspoon white wine vinegar
set aside for 5 minutes
4 teaspoons
honey
1 large egg
1 cup fresh
or frozen corn kernels, defrosted
8-10 inch
cast-iron skillet
1. Heat
oven to 400ยบ F. Pour oil into a seasoned 8 to 10 inch cast iron skillet and
rotate the oil around to coat the bottom and sides. Pour the excess oil into a
small cup and set aside. Place the oiled skillet in the oven to heat.
2. In a
large bowl, combine the dry ingredients. Add the reserved oil, buttermilk,
honey, and egg; stir well. Stir in corn kernels. Pour the mixture into the hot
skillet and bake until corn bread is golden brown, about 20 to 25 minutes. To
serve, cut into wedges and serve alongside a BBQ entree or Jerk Chicken.

Pouring batter into preheated pot |
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