Recipes tagged with « Cornmeal »

Twisted Iron-Crust Cornbread

Coarse cornmeal swapped for a blend of yellow and white cornmeal. Mayo replaced by Greek yogurt to add tang, buttermilk tenderizes. Using avocado oil, longer skillet heat for that crackling crust. Added honey for depth, swapped sugar for raw cane for subtle molasses tone. Water exchanged for sparkling water to lighten batter consistency. Bake at 435°F. Tweak broil to 3–4 minutes for charred top. Pull once batter bubbles at edges, crust sturdy but moist inside. Flip out quick or risk sogginess. Sharp textures, bittersweet caramelized crust, classic cornbread but with a twist. Use old skillet. No shortcuts.