Cast Iron Skillet Cornbread

IMG_5244.jpg
This recipe is a little different from the usual. I’ve been making cornbread for a couple years now as a delicious pairing to chilli. It’s crispy on the outside and crumbly on the inside, made perfect by using a cast iron skillet. Give it a try as an addition to chilli or another side dish. I made this non-dairy so it could be more versatile.

Ingredients:

1 1/4 cup almond milk
1 cup cornmeal
1 cup all-purpose flour
4 tsp baking powder
3/4 tsp kosher salt
2 eggs, beaten
1/4 cup unsalted margarine, melted
1 tsp vegetable oil

Directions:

Preheat oven to 425˚F. Place 9 inch was iron skillet in oven to warm it.

Mix almond milk and cornmeal – let soak for 10 minutes.

IMG_5236.jpg

Mix flour, baking powder, salt in large bowl.

IMG_5237.jpg

Add cornmeal and almond milk mixture, eggs, and melted margarine. Mix until smooth.

IMG_5239.jpg

Remove skillet and pour vegetable oil into the skillet. Brush around with a silicon brush or paper towel.

IMG_5238.jpg

Pour batter into skillet and bake for 18-20 minutes.

IMG_5240.jpg

IMG_5243.jpg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s