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
Gourmet Salts: The Spice Merchants’ Need-to-Know Basics!
“Salty” is one of the five basic flavors that the human palate can detect, along with sweet, sour, bitter, and “umami.” A baker might tell you that salt makes “sweet things, sweeter,” but more specifically, …
Hibiscus Margarita
Celebrate Cinco de Mayo like never before with this delicious cocktail. The hibiscus infuses a deep rich red color to this libation… Add a slice of lime and Sel de Mer to the rim of …
Rooster Grilled Artichokes with Spicy Garlic Mayonaise
Seattle’s local farmers have been showcasing artichokes for a few weeks now, so what better produce to highlight one of our newest blends, Rooster Spice! Inspired by everyone’s favorite Vietnamese hot sauce, Rooster Spice packs …
Ranch Potato Salad
From Boston to the Carolinas, summer means barbeques, and barbeques mean potato salad! Mom’s recipe was full of mayo, hard-boiled eggs and bacon. It was delicious, yes, but we decided to give it an update. This version takes …
Fried Potatoes with Harissa Tehina
The cookbook club is taking a trip to the Middle East for the March 2016 Meet & Eat with Zahav: A World of Israeli Cooking. This fantastic book from Michael Solomonov and James Cook reinterprets …
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.