Welcome to Tasty Tuesday!!!!
Growing up corn bread was made pretty frequently in my family. It was my brother’s absolute favorite. When my family and I visited my grandparents my grandmother would make homemade cornbread, she would always say the best cornbread is made in a cast iron skillet.
So today I decided to follow in her footsteps and make cornbread in a cast iron skillet.
2 C Organic Cornmeal
1 1/2 C Organic All Purpose Flour
1 1/2 C Organic Unsweetened Applesauce
2 C Unsweetened Organic Plain or Vanilla Almond Milk
3/4 C Organic Sugar Cane
2 Large Organic Eggs
6 Tbsp of unsalted melted butter ( I prefer Kerrygold)
2 tsp baking powder (aluminium-free)
1 tsp sea salt (pink Himalayan)
1 tsp organic vanilla extract
1. In a large bowl mix cornmeal, flour, baking soda, sugar & salt (aka dry ingredients).
2. In a medium bowl mix applesauce, milk, eggs, vanilla & butter (aka wet ingredients).
3. Add the wet ingredients into the dry and mix until the batter is evenly mixed.
4. Pour into a greased 12″ cast iron skillet and bake for 30 minutes or until a toothpick poked in the center comes out clean.
It’s really easy to make. Next week I will show something delicious you can do with your leftover cornbread.
Thank you for taking the time to stop by, I greatly appreciate it.
Until Next Time,