Kala Masala Skillet Cornbread
- Details
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!
Kala Masala Skillet Cornbread
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup stone-ground yellow cornmeal
- 1 tablespoon baking powder
- ¼ teaspoon Murray River flake salt
- 2 tablespoons ground Kala Masala
- ¼ teaspoon baking soda
- 1¼ cups buttermilk
- 1 egg
- ¼ cup butter, melted
- 2 tablespoons butter, bacon fat or vegetable oil
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 in.
2 Comments
Leave a Comment
Steve’s Sweet and Spicy Drumsticks
We are always on the lookout for new and interesting spice combinations, and this one is fabulous! It came from our globe trotting friend and fan, Steve R., and features the savory spice blend Tabil …
Northwest Watermelon Salad
Sweet, savory and salt combine perfectly in this refreshing summer watermelon salad with Emerald City Seasoning. Our signature spice blend allows the flavors of the food to shine through with just a subtle seasoning. This …
Chicken Fried Chicken
I’ll to drive over an hour for chicken fried steak- it’s a weakness- and this chicken fried chicken would be equally worth the trip. Fortunately, it’s an easy home-made comfort food meal so you don’t …
Chole
Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …
Berbere Ketchup
Folks just love their ketchup. Whether it’s for fries, hashbrowns or barbecues, there’s always a bottle in the refrigerator. Next time you find yourself in need of this essential condiment, use our simple recipe to …
This is the BEST cornbread I have ever eaten. I don’t make it any other way.
Awww…thank you. Glad you love it as much as we do.