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
Thackeray Ethiopian-Spiced Fried Chicken
A while back, we stopped for lunch at Thackeray and had a meal that totally blew us away. The lamb shawarma and Spanish prawn bowl were both fantastic, but the highlight for us was the Ethiopian-spiced fried …
Baked Crab Dip with Crostini
Whether you want to have a few friends over to watch a football game or movie, or you want to celebrate a holiday, you’re going to need a few things to nosh on. Make the …
Urfa Biber – Strawberry Ice Cream
Chiles aren’t just for cooking savory food; many are wonderful in desserts, too. Urfa biber, for example, is a great pairing with berries or chocolate. At a recent cook-off, we added urfa biber to Strawberry …
Roasted Quail Feast for Valentines Day
Exotic. Aromatic. Romantic. We prepared this intimate feast with a table for two in mind. Using Ras El Hanout, which contains a hint of Moroccan rose petals, succulent quail are pefectly roasted and finished with a finger …
10 Spice Vegetable Soup with Cashew Cream
The timing is perfect! As spring beckons and we are craving healthier fare, what better way to welcome the weather than with this spice-centric soup from one of our new favorite cookbooks, The Oh She Glows Cookbook: …
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.