Skillet Corn Bread

[jesse_the_k]

serves 4 - 6

prep 15 min
bake 20 min
cool 10 min

Serve hot to enjoy the crunchy crust. Goes stale quickly: reheat next day and smother with great jam. Give to the birds on day 3.

Equipment

• Medium and small mixing bowls
• 20 cm/8 in cast iron skillet with lid
• Whisk and spatula (It’s an easy dough I can mix by hand.)

Ingredients

Dry

• 108g (2/3 cup) yellow cornmeal
• 90g (2/3 cup) quinoa flour
• 40g (2/3 cup) almond meal
• 40g (1/4 cup) granulated sugar
• 5 ml (1 tsp) baking powder
• 2.5 ml (1/2 tsp) baking soda
• 2.5 ml (1/2 tsp) salt

Wet

• 180 ml (3/4 cup) milk + 30 ml (1 Tbs) apple cider vinegar (note 1)
• 2 tablespoons fat (note 2)
• 2 large eggs

Optional Mix-in

• 120 ml (1/2 cup) frozen corn, chopped onions, grated cheese, dried berries, raisins

Method

1. Preheat oven to 205°C/400°F. Grease cast-iron skillet very well, place covered in oven.
2. Whisk together dry ingredients in medium bowl.
3. Mix wet ingredients thoroughly in smaller bowl.
4. Include mix-in in the bowl that matches its dryness/wetness.
5. Add wet to dry flour mixture, stirring until well blended.
6. Pull preheated skillet from oven. Pour batter in and smooth top with spatula. Replace cover.
7. Steam/bake at 205°C/400°F for 10 minutes.
8. Remove cover, return to oven for 10 more minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.

Note 1 re "Milks"

Any milk, from animal or vegetable, works well. Apple cider vinegar activates the baking soda. You can omit the cider vinegar if you substitute same volume buttermilk, yogurt, or sour cream.

Note 2 re fats

Coconut cream, vegetable oil, and butter all work fine.