Skillet cornbread

Skillet cornbread

By
From
The Natural Cook
Serves
8
Photographer
Laura Edwards

Cornbread is ultra-fast to prepare and really makes a meal. As I’m a real fan of spicy food, I like to add a sliced jalapeño chilli. This is good with chilli con carne or a stew.

Ingredients

Quantity Ingredient
1 quantity Creamed corn
1 jalapeno chilli, finely sliced, (optional)
250g live natural yogurt
2 eggs, lightly beaten
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
butter, for the pan
300g coarse polenta
or 300g cornmeal

Method

  1. Preheat the oven to 200°C. Mix all the ingredients except the butter together thoroughly, adding 1 teaspoon of salt.
  2. Butter a 22–25 cm skillet or ovenproof frying pan and pour in the batter. Cook in the oven for 10–15 minutes, until the bread is golden and springy to the touch.

Storage

  • Both the creamed corn and the bread will keep for three days in sealed containers in the fridge. Reheat the creamed corn in a saucepan with a little milk, if needed, to loosen the texture. The cornbread is great at room temperature.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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