Skillet cornbread

Skillet-cornbread

Prepare Time: 0:15 | Cook Time: 0:30 | Difficulty: EASY

You don’t need an oven to make bread – this tasty US favourite is cooked in a frying pan.

Ingredients

Nutrition

Energy

1185kJ

Fat saturated

7.00g

Fat Total

12.00g

Carbohydrate sugars

g

Carbohydrate Total

36.00g

Dietary Fibre

2.50g

Protein

6.50g

Cholesterol

mg

Sodium

mg

All nutrition values are per serve.

Method

  1. Preheat a 25cm (base measurement) heavy skillet or frying pan over medium heat. Spray the base and side with oil.

  2. Combine the flour, polenta, sugar, baking powder and salt in a large bowl. Make a well in the centre and pour in the buttermilk, stock and butter. Add the egg and corn and stir until just combined.

  3. Pour the mixture over the base of the skillet and spread to the edges. Reduce heat to low. Cover and cook for 20-25 minutes or until cooked through and set.

  4. Preheat grill on medium-high. Drizzle the cornbread with extra butter. Cook under grill for 1-2 minutes or until golden. Set aside for 5 minutes to cool slightly. Cut into wedges and top with parsley.


Australian Good Taste – February 2012 , Page 80

Recipe by Kerry Ray
Photography by Ian Wallace

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