Miss Kitty's Organic Skillet Cornbread |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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We love to have cornbread with our southern dishes and beans soups. Since we're now an organic family, I came up with these substitutions for an organic cornbread prepared the old-fashioned way, in an iron skillet. NOTE: I get most of the dry ingredients listed from Bob's Red Mill, as they are readily available where I shop. Ingredients:
2 -3 teaspoons organic canola oil |
2 cups organic grass-fed buttermilk |
1 large organic egg |
1 3/4 cups organic cornmeal (white or yellow) |
1 teaspoon aluminum-free baking powder (rumford) |
1 teaspoon aluminum-free baking soda |
1 teaspoon kosher sea salt, fine ground |
1 -2 pinch organic turbinado sugar or 1 -2 pinch unbleached cane sugar |
organic butter |
raw tupelo honey (my favorite) |
organic preserves |
Directions:
1. Coat bottom and sides of 10-inch cast iron skillet with oil; heat in a 450 degree oven for 10 minutes. (Skillet may smoke a bit).
2. Whisk together buttermilk and egg. Add cornmeal, stirring well to blend.
3. Stir in baking powder, baking soda, salt, and sugar.
4. Pour batter into hot skillet.
5. Return skillet to oven and bake at 450 degrees for 15 minutes, or until lightly browned.
6. Serve with organic butter.
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