Miss Kittys Organic Skillet Cornbread Recipes

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MISS KITTY'S ORGANIC SKILLET CORNBREAD



Miss Kitty's Organic Skillet Cornbread image

We love to have cornbread with our southern dishes and beans soups. Since we're now an organic family, I came up with these substitutions for an organic cornbread prepared the old-fashioned way, in an iron skillet. NOTE: I get most of the dry ingredients listed from Bob's Red Mill, as they are readily available where I shop.

Provided by kitty.rock

Categories     Breads

Time 30m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 11

2 -3 teaspoons organic canola oil
2 cups organic grass-fed buttermilk
1 large organic egg
1 3/4 cups organic cornmeal (white or yellow)
1 teaspoon aluminum-free baking powder (Rumford)
1 teaspoon aluminum-free baking soda
1 teaspoon kosher sea salt, fine ground
1 -2 pinch organic turbinado sugar or 1 -2 pinch unbleached cane sugar
organic butter
raw tupelo honey (my favorite)
organic preserves

Steps:

  • Coat bottom and sides of 10-inch cast iron skillet with oil; heat in a 450 degree oven for 10 minutes. (Skillet may smoke a bit).
  • Whisk together buttermilk and egg. Add cornmeal, stirring well to blend.
  • Stir in baking powder, baking soda, salt, and sugar.
  • Pour batter into hot skillet.
  • Return skillet to oven and bake at 450 degrees for 15 minutes, or until lightly browned.
  • Serve with organic butter.

Nutrition Facts : Calories 43.7, Fat 2.3, SaturatedFat 0.6, Cholesterol 25.7, Sodium 566.6, Carbohydrate 3.1, Sugar 3, Protein 2.8

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