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Pan Cornbread

pan cornbread 2


I am passing on a GREAT way to make super moist and tasty cornbread without firing up the oven. My family has made cornbread for generations this way. Use this recipe in CORNBREAD AND WILD RICE STUFFING or break out the honey butter(1/2 organic butter and 1/2 raw honey) and slather it on heavy. Note this cornbread is NOT sweet, it is meant to use in savory recipes or topped with honey butter…

Makes about 7 cups of crumbled product or 8 large wedge sliced pieces

1 cup stone ground(medium grind) organic whole grain corn meal

1 cup stone ground organic whole wheat pastry flour

1/2 tsp. fresh ground sea salt

1 TBSP. baking powder

1TBSP. organic sugar

1 organic egg

1 cup organic half and half

1/4 cup vegan natural buttery spread, melted

2 TBSP. organic canola oil ( for a little spice, use jalapeno oil)

Mix or sift all of the dry ingredients together well into a large mixing bowl. In a separate bowl, beat the egg, half and half and the melted spread. In a large deep sauce pan with a fitting lid, heat the oil on medium heat until hot. Pour the wet ingredients into the dry ingredients and stir until just wet, about 20 good stirs. Pour the mix into the heated pan and smooth to sides evenly. Cover and reduce heat to lowest setting but above simmer heat. Continue to cook UNDISTURBED until you test center with toothpick and it comes out clean NOTE: top will NOT be brown. Remove from heat and allow to completely cool. Use in another recipe or slightly reheat and serve with honey butter :)

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