Recipe: Yummy Skillet Cornbread FUSF

Skillet Cornbread FUSF. Great recipe for Skillet Cornbread FUSF. Brown butter, maple syrup and crispy crust make this cornbread packed with flavor. If you have whole milk that is slightly aged, use it to give your cornbread some real depth of flavor.

Skillet Cornbread FUSF Brown butter, maple syrup and crispy crust make this cornbread packed with flavor. If you have whole milk that is slightly aged, use it to give your cornbread some real depth of flavor. Brown butter, maple syrup and crispy crust make this cornbread packed with flavor. You can cook Skillet Cornbread FUSF using 11 ingredients and 13 steps. Here is how you cook it.

Ingredients of Skillet Cornbread FUSF

1. You need 12 tbsp of butter.
2. Prepare 1 of /cup maple syrup or honey.
3. Prepare 2 1/4 cups of buttermilk or sour milk.
4. Prepare 3 of large eggs.
5. You need 3/4 cup of medium grind cornmeal.
6. It's 3/4 cup of coarse grind cornmeal.
7. Prepare 1/2 cup of whole wheat flour.
8. It's 1/2 cup of AP flour.
9. You need 1 1/2 tbsp of baking powder.
10. It's 1 1/2 tsp of sea salt.
11. It's 1/2 tsp of baking soda.

I wanted mine to be able to stand on its own, but also go good with other things. Mix together all except wonton wrappers. Prepare of Hot cooked rice or corn bread squares. Spicy Chili FUSF step by step.

Skillet Cornbread FUSF instructions

1. Preheat oven to 375 degrees.
2. In a 12 inch cast-iron skillet, heat the butter until dark brown, constantly stirring to avoid burning. Pour into large bowl, filtering out any sediment that may occur. Place pan in oven to keep warm.
3. Whisk in maple syrup, then milk..
4. In a separate bowl, whisk eggs. Pour into mixture, combine..
5. Whisk in cornmeal, making sure to break up any clotted pieces..
6. Whisk in cornmeal, making sure to break up any clotted pieces..
7. Take the pan out of the oven. Add a small touch if necessary to ensure it is coated well..
8. Pour batter into skillet, cook for 20-30 minutes or until golden brown all the way to the middle of the skillet. Cornbread will be done when the edge starts to crust..
9. Take bread out of oven, let cool on cooling rack for 10 minutes..
10. Run butter knife around the edge of the pan to separate..
11. After 30 minutes, run a thin spatula under the cornbread to make sure it separates cleanly from pan.
12. Turn over onto cutting board..
13. Cut and serve..

Dice the green pepper and onion. Heat olive oil in saute pan. Add the onion and green pepper and simmer over low heat until onion is translucent. Drain off excess fat from saute pan. Stir in tomatoes and tomato sauce.