Sunday, May 1, 2016

My giant version of this cornbread turned out wonderful in my new cast iron skillet. I sort of followed the recipe link below, (used a coffee mug vs. a measuring cup) but I used shredded cheddar vs. cottage cheese, half and half instead of broccoli drainings, a small pinch of garlic powder, used less salt and sugar, added a teaspoon of food grade diatomaceous earth for dietary silica, and used aluminum-free baking powder. I used "Bob's Coarse Grind Cornmeal" (yellow) instead of fine, and let the dough sit in the mixing pot for 45 minutes for the cornmeal grains to hydrate before putting it in my huge Lodge cast iron 3.5 quart skillet for baking. The texture and taste is wonderful....THE best cornbread I've ever tasted. This is my second batch of cornbread in my life.....I will never make plain again! I can see why the recipe said to leave it in the oven when baking is "done" for 20 more minutes....the residual heat adds to the browning.

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