MISS KITTY'S ORGANIC SKILLET CORNBREAD
We love to have cornbread with our southern dishes and beans soups. Since we're now an organic family, I came up with these substitutions for an organic cornbread prepared the old-fashioned way, in an iron skillet. NOTE: I get most of the dry ingredients listed from Bob's Red Mill, as they are readily available where I shop.
Provided by kitty.rock
Categories Breads
Time 30m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 11
Steps:
- Coat bottom and sides of 10-inch cast iron skillet with oil; heat in a 450 degree oven for 10 minutes. (Skillet may smoke a bit).
- Whisk together buttermilk and egg. Add cornmeal, stirring well to blend.
- Stir in baking powder, baking soda, salt, and sugar.
- Pour batter into hot skillet.
- Return skillet to oven and bake at 450 degrees for 15 minutes, or until lightly browned.
- Serve with organic butter.
Nutrition Facts : Calories 43.7, Fat 2.3, SaturatedFat 0.6, Cholesterol 25.7, Sodium 566.6, Carbohydrate 3.1, Sugar 3, Protein 2.8
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