Skillet Corn bread

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Corn bread is a satisfying side that goes very well with any soup. It also makes for a scrumptious breakfast. By preparing it in a cast iron skillet, we get a nice crunchy exterior which is very unique to cast iron cooking. The directions are very straightforward. Just take care when handling a very hot cast iron skillet. Relish !

Skillet Corn Bread recipe

Ingredients –

Dry Ingredients –

• Corn meal fine 1 ¼ cup
• Whole Wheat Flour ¾ cup
• Flaxmeal 1 tbsp
• Baking Powder 2 tsp
• Baking Soda ½ tsp
• Salt 1 tsp

Wet Ingredients –

• Olive Oil ½ cup
• Maple syrup 1 tbsp
• Buttermilk 1 cup
• Butter 2 tbsps

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Procedure –

1. Take a 9 inch cast iron skillet and add the butter.
2. Put it in a hot oven at 425 degrees for 3 minutes until butter has melted.
3. Remove carefully and place it outside. (It will be very hot, so place it on a stovetop)
4. Mix all dry ingredients together – cornmeal, flour, flaxmeal, baking powder, baking soda and salt – keep aside.
5. Mix all wet ingredients in a separate bowl – olive oil, maple syrup, buttermilk and beat softly until well combined.
6. Add the dry ingredients into the wet and combine completely without over mixing.
7. Pour directly into hot skillet with the butter and flatten the top.
8. Reduce oven temperature to 375 and bake for 25 to 30 minutes until a fork comes out clean in the center and edges are golden brown.
9. Remove to stovetop and let sit for 5 minutes.

Cut into wedges and serve with a hot soup or enjoy as a snack.