Skillet Cornbread FUSF
Skillet Cornbread FUSF

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Alright, don’t linger, let’s practice this skillet cornbread fusf menu with 11 elements which are absolutely easy to acquire, and we have to process them at the very least through 13 actions. You should expend a while on this, so the resulting food could be perfect.

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

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