This week we tried the Light and Fluffy Soaked Cornbread from Cultures for Health.
This is a rather rich cornbread, using 3 eggs and 1/3 cup of honey.
I could easily taste the honey, which I thought was nice, but I generally don't like cornbread that is this sweet.
I wouldn't describe this cornbread as, "Light and Fluffy," I thought it was on the dense side, but it was quite moist.
This cornbread uses 1/2 cornmeal 1/2 whole wheat flour, and does not have a very corn-y flavor.
I think this cornbread was okay, but not great. It was a little too rich and bread-like for my taste.
INGREDIENTS:
1½ cups cornmeal
1½ cups flour
2 cups buttermilk
2 Tbsp. lard or coconut oil
1 tsp. salt
½ tsp. baking soda
1 Tbsp. baking powder
3 eggs
⅓ cup honey
¼ cup melted butter
INSTRUCTIONS:
Combine the cornmeal, flour, and buttermilk in a bowl, mixing to moisten everything. Cover and leave in a warm place for 12-24 hours.
When ready to bake, preheat oven to 350°F. Place a 12-inch cast-iron skillet in the oven with 2 Tbsp. lard or coconut oil.
In a small bowl, mix salt, baking soda, and baking powder.
In another small bowl, whisk eggs and mix in honey and melted butter.
Pour wet ingredients into the soaked flour and fold in just a couple of times. Sprinkle the dry ingredients over and continue mixing until thoroughly combined.
Carefully remove the hot skillet from the oven, swirl the melted fat around to evenly distribute and cover the edges, then scrape the batter into the hot skillet.
Place skillet in oven and bake for 30-40 minutes or until a knife inserted into the center comes out clean.
Cool at least 15 minutes before cutting and serving.
5 comments:
I like the idea of baking it in the skillet, I haven't done that much.
The recipe did call for an iron skillet, but I would have used one any way. Cornbread just needs to be cooked in an iron skillet! :)
I will definitely have to use a skillet next time I make cornbread then! :)
I think I've only baked cornbread in an iron skillet once. I don't remember if the recipe called for it, or if the person who gave me the recipe said that was the best way. Anyway, I was worried that I'd forget and grab the handle while it was hot, and sure enough I did! I got a very painful burn from it. Needless to say, I don't bake in cast iron skillets much any more. :-/
My favorite cornbread recipe came from a lady in Louisiana and it calls for bacon grease as the oil. It sure tastes good but, I hardly ever make it any more. :-)
Mrs. Stephens,
I am sorry about your burn! That would deter me from baking with iron skillets, too.
I grew up with cornbread being cooked in an iron skillet. That is why I think they just go together.
Using bacon grease in place of the oil sounds yummy. I may have to look for that in the next cornbread recipe that I try.
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