First things first, oil-up your cast-iron skillet, stick it in your oven, and preheat your oven to 200°C. If you don't have a cast-iron skillet, a pie pan (or whatever oven-friendly container you have handy) will do and you don't need to pre-heat it.
Mix 2c cornmeal, 2 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt. Then stir in 1.25c soy buttermilk (recipe follows) and 4 tbsp olive oil. Pour into your oiled and preheated cast-iron skillet (sizzles on contact and gives it a nice crust). Bake at 200°C for about 25 minutes or until an inserted toothpick or knife comes out clean.
A well seasoned cast-iron skillet is more non-stick than teflon. I was pretty impressed.
Soy Buttermilk: Put a tbsp of lemon juice or cider vinegar in the bottom of a measuring cup. Fill up to the 1.25c-line with soy milk. Let it sit for a while, like while you gather the rest of your ingredients and while you mix the dry ones together. It will (usually) get the consistency of very thin yoghurt.
If you skip the soy buttermilk and use plain soy milk, the result will still taste nice, but it is a lot more dense.
This post reminds me of how much I miss using a proper cast iron skillet! And especially today when it's pancake day - you just can't make a good pancake in non stick. Your bread looks really nice, I've never tried cornbread, I think it's time to change that.
ReplyDeleteYou can get cornmeal really cheap sometimes if you look in the Indian section of grocery shops. I get this 'coarse' cornmeal from Tesco for about 40p a bag and can make 2-3 pans of cornbread with it.
ReplyDeleteDo ye aye 😁
DeleteI buy Polenta Grits for cereal. I'm gonna have to try making some cornbread outta them!
ReplyDelete