Olive Oil Skillet Cornbread

>> Thursday, November 10, 2011

There are so many different ways to make, well, EVERYTHING. And just when we think we've found our favorite method, texture, taste . . . we discover a new twist. Cornbread is definitely one of those foods that lends itself well to experimentation.

We've made many different varieties and shared several recipes on the blog:

Spelt Cornbread
Pomegranate-Lavender Poppy Cornbread
Pumpkin Cornbread
Hot Pepper Cornbread

Today's recipe is a twist on the Spelt Cornbread -- without the spelt and made with olive oil. Baked in a cast iron skillet, it turned out to be our favorite mix so far. But, as always, that's subject to change with our next try at it.

Plus, simple is best in our book. We didn't add in anything (corn kernels, chopped peppers, etc.) for flair. Yea or nay? You can be the judge.


What you'll need . . .
  • 1/4 cup maple syrup
  • 1 teaspoon salt
  • 1/4 (to 1/3) cup olive oil
  • 2 eggs (3 teaspoons Ener-G replacer with 4 tablespoons almond milk)
  • 1 cup whole wheat flour
  • 3/4 cup bread flour
  • 3/4 cup cornmeal
  • 1 cup milk (or almond milk)

Method . . .
  1. You'll need an 8 or 9 inch cast iron skillet. Lightly oil one with olive oil and set aside.
  2. Preheat your oven to 400 degrees F.
  3. In a large bowl, whisk together maple syrup, salt, olive oil, and eggs. We substituted Ener-G egg replacer, and it worked out great!
  4. Add the flours and cornmeal. Then the milk. Mix together until everything is moistened. But don't over-mix.
  5. Pour into prepared skillet. Then put in the oven for 20 to 25 minutes.

The skillet baked this bread i.n.c.r.e.d.i.b.l.y evenly, which is actually one of the annoying issues we commonly experience when making other types. The center of the bread -- when made in a loaf pan -- takes a while to set and usually isn't the same texture as the rest. If you have this problem, too, you may want to give this method a try.

Oh, and we never eat our cornbread naked. It goes so well with soups and stews.

This autumn stew recipe is coming soon . . .

Check out our to-do list progress today on (never home)maker, baby! . . . we're making our way, but have prioritized now that it's crunch time.

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