Skillet cornbread
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A gluten-free masa harina cornbread with green chiles, baked in a sizzling cast-iron skillet.
Ingredients
- 2 cups non-GMO masa harina or cornmeal
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cups milk (full-fat canned coconut milk works)
- 1 pastured egg
- 6 tablespoons salted butter
- 1 can roasted green chiles (4 ounces)
- 1 tablespoon bacon grease (coconut oil or avocado oil can be substituted)
- Optional: a few tablespoons of sugar or your favorite sweetener for a sweeter cornbread; buttermilk (or 1 tablespoon white vinegar stirred into the milk, left 10 minutes) for tangier cornbread
Equipment
- mixing bowl
- skillet
Directions
- Put about a tablespoon of bacon grease in a cast-iron skillet and set it on the middle oven rack. Heat the oven to 400 degrees F and begin the batter.
- In a large bowl, stir together the dry ingredients: masa harina or cornmeal, baking soda, and sea salt.
- In another bowl, whisk the egg and milk. Open the can of green chiles and stir them into the liquid.
- Melt the butter gently on the stovetop or in the microwave, taking care that it does not boil. Stir it into the milk and egg.
- Pour the wet ingredients into the dry ones and mix until all the masa harina is wet.
- When the oven reaches 400 degrees F, use an oven mitt to take out the skillet. Swirl the bacon grease to coat the bottom and, if you can, the sides.
- Pour in the batter fast and smooth the top with a spatula. You should hear it sizzle as it hits the skillet.
- Put the skillet back in the oven and bake for 20 minutes, or until a toothpick or fork stuck in the middle comes out clean.
- Serve right away.
Notes
Once cooled, store leftovers in an airtight container; use within 3-4 days, or freeze. If you use unsalted butter or leave out the bacon grease, you’ll probably need to double the salt. Equipment: cast-iron skillet or another oven-safe dish that holds heat well (e.g. enameled cast iron).