* Exported from MasterCook *
Cornbread, Campfire Skillet
Recipe By :Tiffani Thiessen
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Cast-Iron Skillet Posted
Amount Measure Ingredient -- Preparation Method
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1 1/2 sticks unsalted butter -- plus more for serving, (12T)
1/3 cup maple syrup
1 cup cold buttermilk
1/4 cup whole milk
3 eggs -- lightly beaten
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup sugar
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
Add an extra tinge of sweetness to buttery skillet cornbread by
mixing both sugar and maple syrup into the batter.
Active: 25 min
Total: 50 min
Preheat the oven to 375F.
Place a large cast-iron skillet over medium heat and melt the butter,
swirling the pan to coat the bottom and sides. Then heat the butter
until it stops foaming and turns a light brown color; watch carefully
so it doesn't burn. Pour the brown butter into a large bowl and set
the skillet aside. Whisk the maple syrup into the butter, followed by
the buttermilk and whole milk. Then whisk in the eggs. Add the
cornmeal, all-purpose flour, whole-wheat flour, sugar, baking powder,
salt and baking soda. Whisk together until combined.
Pour the cornmeal batter into the cast-iron skillet. Bake until firm
in the center, golden brown on the sides, and an inserted toothpick
comes out clean, about 20 minutes. Let cool slightly, then serve warm
with butter.
S(Internet address):
https://www.cookingchanneltv.com/recipes/packages/thanksgiving-recipes/thanksgiving-side-dish-recipes-/photos/thanksgiving-bread-recipes
Yield:
"8 to 12"
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Per Serving (excluding unknown items): 406 Calories; 20g Fat (44.5%
calories from fat); 8g Protein; 49g Carbohydrate; 3g Dietary Fiber;
128mg Cholesterol; 820mg Sodium. Exchanges: 2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2018 - 1208