Tuesday, April 14
You dont need an oven to make bread - this tasty US favourite is cooked in a frying pan.
The ingredient of Skillet Cornbread
- olive oil spray
- 115g 3 4 cup plain flour
- 140g 3 4 cup instant polenta cornmeal
- 1 tablespoon caster sugar
- 2 teaspoons baking powder
- 1 2 teaspoon salt
- 125ml 1 2 cup buttermilk
- 125ml 1 2 cup massel chicken style liquid stock
- 50g butter melted
- 1 egg lightly whisked
- 310g can corn kernels drained
- 20g butter extra melted
- fresh continental parsley sprigs to serve
The Instruction of skillet cornbread
- preheat a 25cm base measurement heavy skillet or frying pan over medium heat spray the base and side with oil
- 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
- 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
- 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
Nutritions of Skillet Cornbread
calories: 283 215 caloriescalories: 12 grams fat
calories: 7 grams saturated fat
calories: 36 grams carbohydrates
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calories: 6 5 grams protein
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