Tuesday, September 10, 2013

Skillet Campfire Bread


From the kitchen of One Perfect Bite...My family calls this kitchen sink bread, so named because everything but the kitchen sink goes into its creation. It is a gussied up version of cornbread made with ingredients that make it a perfect accompaniment for barbecue or Southwestern-style meals. The bread is very easy to make and the recipe is so straight forward that it requires no special instructions from me. If you like your cornbread with heat, I do hope you'll give this recipe a try. It was developed by America's Test Kitchen and Ireally think you'll enjoy it. Here is the recipe.


Skillet Campfire Bread...from the kitchen of One Perfect Bite courtesy of America's Test kitchen

Ingredients:

1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup Monterey Jack cheese, shredded
1/4 cup jarred jalapenos, drained and chopped
2 scallios, sliced thin
1 cup buttermilk
2 large eggs
10 tablespoons unsalted butter

Directions:

1) Adjust rack to center of oven and preheat to 450 degrees F.
2) Combine flour, cornmeal, baking powder, baking soda and salt in a large bowl. Stir in cheese, jalapenos and scallions and toss with fingers until coated with flour.
3) In a separate bowl, combine buttermilk and eggs and whisk until smooth.
4) Melt butter in a 10-inch cast iron skillet set over medium heat. Pour all but 1 tablespoon of butter into buttermilk mixture and whisk to incorporate. Gently fold buttermilk mixture into flour mixture until combined. Mixture will be thick.
5) Scrape batter into hot skillet and smooth top. Bake until golden brown and toothpick inserted in center comes out clean, about 15 to 20 minutes. Let bread cool slightly in pan before removing. Best served warm. Yield: 8 to 10 servings.

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17 comments:

Ginny said...

America's Test kitchen NEVER mess up!!! Do you watch it on T.V.? They also have Cook's Country.

elly said...

sono arrivata da te attratta da quella grande padella di ghisa... peccato la traduzione non sia delle migliori. Dovrò fare altre ricerche per capire tutti gli ingredienti. Buona giornata!

Duncan D. Horne - the Kuantan blogger (大哥) said...

That looks like a really tasty and filling bread :)

Duncan In Kuantan

Kim G. said...

This skillet bread looks very tasty!!!! I would love to have a piece of it!

Tanna at The Brick Street Bungalow said...

Cornbread is a perfect food. LOL! LOVE me some cornbread... add jalapenos and all the better. blessings ~ tanna

David said...

Mary, Love cornbread and this is a nice spin on the basic recipe! Thanks and Take Care, Big Daddy Dave

Tricia Buice said...

My husband would adore this recipe - thanks!

Jersey Girl Cooks said...

The skillet must give it a great texture. Very nice!

Lynn@Happier Than a Pig in Mud said...

Sounds like a flavorful cornbread! I just made one the other day too, I used Rotel. Have a great week Mary:@)

decocinasytacones said...

Wow this is really easy and good.
I´m in Madrid now, which is not my home town, I´ve come to visit my daughter and to see the catwalks in Madrid fashion week, hers will be on Saturday, well hers no, the designer she´s working for (since May), so I think we will have to wait for the next one to appreciate her work.
In the meantime, love from Madrid.
Marialuisa

Guru Uru said...

This skillet bread looks super delicious, I love the flavour :D

Cheers
Choc Chip Uru

Big Dude said...

Looks delicious from here.

T.W. Barritt at Culinary Types said...

I've always loved corn bread in a skillet - this looks fabulous!

Black said...

Thanks for sharing.
It must be delicious.
LOVE IT!!!

kitty said...

This sounds wonderful, Mary, and I love all the flavorful ingredients that are added to take the cornbread up a notch. xo

Jenn S said...

There is nothing better than cornbread in my book... well unless it's cornbread with jalapenos!!! YUM!!

Susan Lindquist said...

One word ... YUM!

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