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Skillet cornbread
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
No-oven bread cooked deliciously in a frying pan, an American classic.
Ingredients:
  • Olive oil spray
  • 115g (3/4 cup) plain flour
  • 140g (3/4 cup) instant polenta (cornmeal)
  • 20.00 gm caster sugar
  • 8.00 gm baking powder
  • 1.20 gm salt
  • 125ml (1/2 cup) buttermilk
  • 125ml (1/2 cup) chicken style liquid stock
  • 50g butter, melted
  • 1 egg, lightly whisked
  • 310g can corn kernels, drained
  • 20g butter, extra, melted
  • Fresh continental parsley sprigs, to serve
Instructions:
  • Heat a 25cm heavy skillet over medium heat then generously spray the base and sides with oil.
  • In a large bowl, mix the flour, polenta, sugar, baking powder, and salt. Create a hole in the center and pour in the buttermilk, stock, and butter. Add the egg and corn, then gently stir until everything is just combined.
  • Spread the mixture evenly over the skillet base, then lower the heat. Cover and simmer for 20-25 minutes, until fully cooked and set.
  • Preheat the grill to medium-high. Drizzle the cornbread with extra butter and grill for 1-2 minutes until golden. Allow it to cool for 5 minutes, then slice into wedges and garnish with parsley.

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