Savory Cornbread
A cornbread for your spicy and or tangy dishes -- nothing sweet about it. Most cornbread calls for one egg. I think the extra egg gives the bread more body and tenderness. This bread bakes in a 10- or 12-inch cast-iron skillet. If you don't have one, c'mon, it's time to get real.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 12
YIELD: 1 skilletful
UNITS: US
INGREDIENTS
Nutrition- 1cup cornmeal
- 1⁄4cup flour
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon baking powder
- 2⁄3teaspoon salt
- 3⁄4
- 2
- 1⁄4
Advertisement
DIRECTIONS
- Preheat oven to 400 degrees.
- Put the butter or other fat into a cast-iron skillet, place the skillet in the oven while it heats and you mix the ingredients.
- Combine dry ingredients.
- Lightly beat eggs and combine with yogurt. Add to dry ingredients. Stir just enough to mix.
- Take the skillet out of the oven. Carefully tilt to coat sides with fat. Pour the melted fat into the batter. Mix well.
- Transfer batter to hot skillet, smoothing the surface if necessary.
- Bake for 14 minutes if you're using a 12-inch skillet, until bread pulls away from sides of skillet and is barely golden. If you're using the 10-inch skillet, it may need closer to 20 minutes, but don't overbake.
Advertisement