zinfandel skillet cornbread
Zinfandel Skillet Cornbread Source: Zinfandel - Chicago, Illinois The secret is in using a cast iron skillet. Nonstick pans produce anemic, soft corn bread. This recipe also works ...
Ingredients
- 11/2 cups yellow cornmeal (preferably stone-ground)
- 3/4teaspoonbaking soda
- 1/2teaspooncoarse salt
- 2large eggs
- 13/4 cups well-shaken buttermilk
- 1/4cup(1/2 stick) unsalted butter, softened
- 1/2cup(1 stick) softened unsalted butter
- 2tablespoonbuckwheat honey (or pure maple syrup)
Directions
- 1
Zinfandel Skillet Cornbread Source: Zinfandel - Chicago, Illinois The secret is in using a cast iron skillet
- 2
Nonstick pans produce anemic, soft corn bread
- 3
This recipe also works well with corn stick or muffin molds, as long as they’re well-seasoned cast iron
- 4
If your pan is hot enough, the batter will immediately rise and start to cook around the edges
- 5
The restaurant’s skillets rarely leave the oven.) 1 1/2 cups yellow cornmeal (preferably stone-ground) 3/4 teaspoon baking soda 1/2 teaspoon
- 6
Put a dry, well-seasoned 9- to 9 1/2-inch cast-iron skillet in middle of oven to heat
- 7
Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda
- 8
Whisk eggs in another bowl until blended and whisk in buttermilk