Cast Iron Peach Cornbread
Cornbread is best in a cast iron skillet, which gives it a crispy outer crust!
Foto: RecipeGirlBahan-bahan
- 1 cup cornmeal
- 1 cup all purpose flour
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ¼ cup granulated white sugar
- ½ teaspoon kosher salt
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons unsalted butter, (melted)
- 2 cups chopped fresh peaches
- 2 tablespoons unsalted butter, (chopped)
- 1 cup (2 sticks) salted butter, (at room temperature)
- ¼ cup honey
- 1 pinch ground cinnamon
Langkah-langkah
Preheat the oven to 400 ℉. Place a 9-inch cast iron skillet into the oven on the center rack.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar and salt. In a medium bowl, whisk together the eggs, buttermilk and melted butter. Pour the wet ingredients into the dry ingredients, and gently stir just until combined. Fold the peaches into the batter.
When the oven has reached 400℉, carefully remove the skillet and swirl in the remaining 2 tablespoons of butter. Then pour the peach cornbread batter into the skillet. Bake for 25 to 30 minutes, until brown on top. Test the center for doneness. It will be firm to the touch. If brown on top but still soft in the center, cover loosely with foil, and bake for an additional 5 minutes.
In a medium bowl, stir together the butter, honey and cinnamon. Serve slices of warm cornbread with the honey butter.
Leftover butter should be stored in a sealed container in the refrigerator for up to 1 week.
Memuat komentar...