Skillet Cornbreadcomments (3) October 16th, 2009
1/2 cup unbleached white flour
1 cup cornmeal, preferably stone-ground
3/4 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 cup whole milk or 2% fat milk
2 extra-large eggs
1/2 cup melted butter or vegetable oil
2 tablespoons sorghum
This savory cornbread is hearty and rich and cake-like and full of flavor. Sometimes I add a tablespoon or two of fresh chopped sage, oregano or marjoram. This is a great accompaniment to baked beans and coleslaw.
Preheat the oven to 375 º F. Rub a 10-inch iron skillet with oil and preheat it for 5 minutes or so.
Combine the flour, cornmeal, whole-wheat flour, baking powder, and salt in a large bowl and blend well.
Combine the milk, eggs, oil, and sorghum in another bowl, and whisk them for 1 minute.
Add the liquid ingredients to the dry ingredients stir until just mixed. Remove skillet from oven with hot pads and pour the batter into the oiled skillet and place in a hot oven.
Bake for about 35 to 40 minutes or until a cake tester inserted in the center comes out clean. Let the corn bread cool in the skillet for 5 to 10 minutes before cutting and serving. Pass the sorghum!
Sorghum and the Making of Sweet Syrup
posted in: sorghum, cornbread