Skillet Cornbread

[jesse_the_k]

serves 4 - 6
prep 15 min (plus 30 minutes waiting)
bake 20 min
cool 10 min

I've been tweaking this resilient recipe for 5 years. The almond and amaranth flours balance the crunchiness of coarse-grain yellow corn meal--not quite cakey, but definitely not rustic. I keep cutting back the sugar each time, so it straddles the line between savory and sweet.

Ingredients

dry

• 190 g cornmeal
• 90 g amaranth flour
• 40 g almond meal
• 48 g sugar
• 5 ml baking powder
• 3 ml baking soda
• 3 ml salt

wet

• 175 ml any-milk
• 15 ml apple cider vinegar
• 30 ml cooking oil
• 2 large eggs

( Let’s Make Cornbread )