Skillet Cornbread FUSF
Skillet Cornbread FUSF

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A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Fluffy and Golden, this Skillet Cornbread is a cinch to make, and is fantastic side for any meal!

Alright, don’t linger, let’s task this skillet cornbread fusf menu with 11 materials which are surely easy to find, and we have to process them at the very least through 13 measures. You should commit a while on this, so the resulting food could be perfect.

Composition for Skillet Cornbread FUSF:
  1. Make ready 12 tbsp butter
  2. Give 1 of /cup maple syrup or honey
  3. Give 2 1/4 cups of buttermilk or sour milk
  4. Require 3 of large eggs
  5. Need 3/4 cup for medium grind cornmeal
  6. Need 3/4 cup coarse grind cornmeal
  7. Require 1/2 cup of whole wheat flour
  8. Provide 1/2 cup - AP flour
  9. Take 1 1/2 tbsp baking powder
  10. Take 1 1/2 tsp of sea salt
  11. Get 1/2 tsp for baking soda

Skillet cornbread is a Southern favorite. Try this dairy-free and egg-free version of a Skillet cornbread is the perfect accompaniment to a complete meatless Southern meal. This easy Healthy Skillet Cornbread recipe is moist, slightly sweet and bursting with flavor! I make this Healthy Skillet Cornbread when we're having lots of guests over and I always get asked for the.

Skillet Cornbread FUSF step by step:
  1. Preheat oven to 375 degrees
  2. In a 12 inch cast-iron skillet, heat the butter until dark brown, constantly stirring to avoid burning. Pour into large bowl, filtering out any sediment that may occur. Place pan in oven to keep warm
  3. Whisk in maple syrup, then milk.
  4. In a separate bowl, whisk eggs. Pour into mixture, combine.
  5. Whisk in cornmeal, making sure to break up any clotted pieces.
  6. Whisk in cornmeal, making sure to break up any clotted pieces.
  7. Take the pan out of the oven. Add a small touch if necessary to ensure it is coated well.
  8. Pour batter into skillet, cook for 20-30 minutes or until golden brown all the way to the middle of the skillet. Cornbread will be done when the edge starts to crust.
  9. Take bread out of oven, let cool on cooling rack for 10 minutes.
  10. Run butter knife around the edge of the pan to separate.
  11. After 30 minutes, run a thin spatula under the cornbread to make sure it separates cleanly from pan
  12. Turn over onto cutting board.
  13. Cut and serve.

Southern skillet cornbread is a staple in our house. I will show you my method for made-from-scratch cornbread cooked in a cast iron skillet. This is one of my existing recipes that I am refreshing with. Even though skillet cornbread isn't sweet, it makes up for it with the richness of melted butter, a little crunch from medium grind cornmeal, and a slight nuttiness from whole grain flour. We follow the three tenets of traditional Southern cornbread: No sugar added, no flour (only Increase heat to medium-high and add bacon fat to skillet.

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