Skillet Cornbread
Ingredients
The batter
-
1
cup
whole wheat pastry flour
-
¾
cup
yellow cornmeal
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
dried mixed herbs (optional)
-
2
large
eggs
-
1½
cups
cooked quinoa
-
3
tablespoons
unsalted butter
-
3
tablespoons
sugar
-
¾
teaspoon
fine grain sea salt
-
2
cups
milk
-
1½
tablespoons
vinegar
-
¾
cup
heavy cream
For greasing
Instructions
- Preheat the oven to 350°F (180°C) and place a rack in the top third.
- Butter a 10-inch oven-proof skillet and place it in the hot oven.
- In a large bowl, mix the flour, cornmeal, baking powder, baking soda, and dried herbs.
- In another bowl, beat the eggs, quinoa, and melted butter together.
- Add the sugar, salt, milk, and vinegar to the egg mixture and stir well.
- Combine the wet and dry ingredients, stirring until just mixed.
- Pour the batter into the pre-heated skillet and pour the heavy cream into the center without stirring.
- Bake for 45-60 minutes until the top is lightly browned and the center is set.
- Serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
12
Calories
185
Total fat
10g
Total carbohydrates
20g
Total protein
4g
Sodium
212mg
Cholesterol
29mg
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