Skillet cornbread

Recipes / Meat

You dont need an oven to make bread – this tasty US favourite is cooked in a frying pan.

Recipe «Skillet cornbread» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil spray, 115g plain flour, 140g instant polenta, 1 tbsp caster sugar, 2 tsp baking powder , 1/2 tsp salt, 125ml buttermilk, 125ml Massel 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.

Ingredients:

  • Olive oil spray 
  • 115g plain flour 
  • 140g instant polenta 
  • 1 tbsp caster sugar 
  • 2 tsp baking powder 
  • 1/2 tsp salt 
  • 125ml buttermilk 
  • 125ml Massel 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

  1. Preheat a 25cm (base measurement) heavy skillet or frying pan over medium heat. Spray the base and side with oil.
  2. Combine the flour, polenta, sugar, baking powder and salt in a large bowl. Make a well in the centre and pour in the buttermilk, stock and butter. Add the egg and corn and stir until just combined.
  3. Pour the mixture over the base of the skillet and spread to the edges. Reduce heat to low. Cover and cook for 20-25 minutes or until cooked through and set.
  4. Preheat grill on medium-high. Drizzle the cornbread with extra butter. Cook under grill for 1-2 minutes or until golden. Set aside for 5 minutes to cool slightly. Cut into wedges and top with parsley.