Wednesday, May 29, 2013

Maple Cheddar Skillet Cornbread

· 2 tablespoons coconut oil 

· 1 1/2 cups fine ground cornmeal 
· 3/4 teaspoon Baking Powder 
· 1/2 teaspoon fine Sea Salt 
· 2 large Eggs, whisked 
· 1 1/2 cups milk 
· 3/4 cup pure Maple Syrup 
· 1 teaspoon Vanilla Extract 
· 1/2 cup grated Cheddar Cheese (divided in half)

1. Put the coconut oil in a cast iron skillet and preheat oven to 425 F with skillet on middle rack.
2. Let the oven heat up with the so the skillet can heat with it. Whisk together all of the dry ingredients.
3. Combine the wet ingredients in a separate bowl, with 1/4 cup of the grated cheddar cheese. Combine the wet and dry ingredients.
4. Carefully remove the skillet from the oven with a mitt. Swirl the coconut oil inside the pan to coat it.
5. Carefully pour the cornbread batter into the pan, it will sizzle and splatter a bit. Top with the remainder of the cheddar cheese.
6. Bake for about 20-25 minutes until a toothpick comes out virtually crumb free & the top is golden brown.

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