Tagged With: Bread
Kala Masala Skillet Cornbread
This savory cornbread knocked our collective socks off at first bite. Our Kala Masala spice blend is a complex one, and that complexity of flavor transfers easily to the skillet cornbread. There’s a tiny bit of heat from some guajillo chiles in the blend that is balanced perfectly by a healthy dose of toasted coconut for sweetness. Try it with a fish, lentil or vegetable soup for maximum enjoyment!
Cast Iron is essential for crusty cornbread!
Ingredients
Instructions
- Preheat the oven to 375 degrees. Place a 10-inch cast iron skillet in the oven to get hot while you make the batter.
- In a medium bowl, whisk together the flour, cornmeal, salt, baking powder, baking soda and Kala Masala. In a small bowl, whisk the buttermilk, egg and the ¼ cup melted butter together.
- Take the hot cast iron skillet out of the oven, and add in the butter. Swirl it around until the butter starts to melt, being sure to tilt the pan to coat the sides and bottom evenly.
- Pour the wet ingredients in the dry ingredients and mix quickly, just until moistened. Do not overmix. Scrape the batter into the prepared pan and bake the cornbread until it’s golden brown, about 20 minutes. Take the pan out of the oven, and try to let it cool for a few minutes before you dive into it. Cut into 8 wedges.
Dukka and Olive Oil
If you’re like me, when you get home from work dinner-time can’t come soon enough; and nothing beats a simple snack of fresh bread and olive oil while I cook the rest of my meal. There are countless ways to flavor the oil but one of my personal favorites is the Egyptian spice blend Dukka. There is a huge variety of recipes for this blend and references to Dukka show up in texts as early as the 19th century. We use a blend of toasted spices and hazelnut chunks in ours. The traditional method of eating Dukka is to dip a chunk of bread in a shallow dish of olive oil and then in to a plate of coarsely ground Dukka but to save myself another dish at the end of the day, I usually just mix the oil and Dukka together in a small dish and dip in to that. You can try different types of oils to find out which variety you like best. My favorite is a Greek extra virgin olive oil made with 100% Kalamata olives and for a special treat I love to get a nice fresh loaf of Kalamata olive bread from our friends down at Grand Central Bakery. The uses for this versatile blend go well beyond a delicious dip for bread. Try it as a crust on chicken or lamb or even to make a truly unique savory scone!
Dukka and Olive Oil
