The Healthy Hedonist Holidays/Myra Kornfeld 2007

Old-Fashioned Skillet Corn Bread
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
6 tablespoons butter, melted, plus 1 tablespoon butter, or 5 tablespoons coconut oil, melted, plus 1 tablespoon coconut oil 1 cup buttermilk, or 1 cup milk or original flavored soy milk mixed with 2 teaspoons apple cider vinegar 1 cup yellow cornmeal
1/2 cup unbleached white flour 2 teaspoons baking powder 1/2 teaspoon baking soda
2 tablespoons maple sugar or Sucanat 1/2 teaspoon salt 4 scallions, white and green parts, finely chopped (3/4 cup)
1/2 cup grated Cheddar cheese, preferably sharp raw 1 cup corn kernels (frozen is fine)



1 Preheat the oven to 350 F.
2 Whisk together the 6 tablespoons melted butter and the buttermilk in a medium bowl.
3 Whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt in another medium bowl.
4 Melt the remaining tablespoon butter in a 9-inch cast-iron skillet over medium heat until browned and bubbling, about 2 minutes.
5 Pour the wet ingredients into the dry, then whisk the ingredients together until the dry ingredients are completely moistened. Do not overmix. With a spatula or spoon, stir in the scallions, cheese, and corn until just combined.
6 Immediately spread the batter evenly into the hot pan (the batter will be quite thick) and place in the oven. Bake for 20 minutes, or until the corn bread pulls away from the sides and a toothpick or cake tester inserted into the center comes out clean. Let cool for 30 minutes in the pan before slicing.

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