Cornbread-in-a-skillet




ingredients

  • 1 cup cornmeal

  • 1 cup flour (white, whole wheat or combination)

  • 1/2 cup sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon cornstarch or arrowroot powder

  • 1 1/2 cups "Buttermilk" (Add one tablespoon of vinegar to a measuring cup and fill the rest of the way with soymilk)

  • 1/3 cup oil (sunflower)

  • 1/4 cup very warm water

method

Preheat oven to 400 degrees F.

Place skillet into the oven to heat up

Sift together all dry ingredients

Pour the oil, 1 cup of the "buttermilk", and the water into the dry ingredients and whisk to combine. The batter should be somewhat thin and puffy (i.e. the leavening agents should really be working). If not, add the other 1/2 cup of "buttermilk"

Carefully remove skillet form the oven and coat with earth balance buttery spread

Pour the batter into the skillet

Bake for 25-35 minutes or until a inserted toothpick comes clean

Let cool for a few minutes and then carefully flip the cornbread onto a plate




Recipe from VegWeb.com; "Cathie's Southern Cornbread"(http://vegweb.com/index.php?topic=17789.0)



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