Magic Skillet Cornbread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon fine sea salt
- 1 1/4 cups canned lite coconut milk shaken well first (297 ml, i use thai kitchen)
- 1 tablespoon + 1 teaspoon apple cide vinegar
- 1 1/2 cups medium grind coarse cornmeal not finely ground (234 g, i use this one by bob's red mill coarse cornmeal)
- 3/4 cup raw pecan halves (84 g)
- 1/4 cup oat flour (30 g)
- 1/4 cup tapioca starch (30 g)
- 1 tablespoon double acting baking powder
- 1 1/2 tablespoon pure maple syrup
- it's always best to use a kitchen scale for accura especially with gluten-free baking. they are sold at any home good stores these days and are just a few dollars. otherwise, to accurately measure to get the results as i've written, you will scoop your measuring cup into the flours and lightly pat down and
- Carbohydrate 2.18286249936691 g
- Cholesterol 0 mg
- Fat 0.00524999999556191 g
- Fiber 0.00350000005925501 g
- Protein 0.00175000000355047 g
- Saturated Fat 0.000944999999201144 g
- Serving Size 1 1 slice (5g)
- Sodium 283.706250280039 mg
- Sugar 2.17936249930765 g
- Trans Fat 3.25260651745651E-19 g
- Calories 8 calories
First, add your coconut milk to a medium bowl and warm to lukewarm. Add the cornmeal and apple cider vinegar and stir until well mixed. Set aside to soak for 10 minutes. This step is crucial, so don't skip it. It helps to soften the grittiness of the cornmeal and make the cornbread more moist and flavorful.Meanwhile, you will need to add your pecans to a food processor and grind into a ground coarse meal. This will only take a few seconds, because if you go too long, it will very quickly turn to paste. Just go until it is ground and crumbly and no big pieces left. You will likely have a little extra, so make sure to measure out just ¾ cup of pecan flour (84 g). Scoop out with your measuring cup, lightly pat the pecan flour down and then level off. Add to a large bowl and set aside.Next, preheat an oven to 400 degrees and place a well-seasoned 10 inch iron skillet on the center oven rack to heat up. If you are unsure if your pan is well-seasoned, then make sure to spray it well with nonstick spray to ensure your cornbread doesn't stick.To the large bowl of pecan flour, add the oat flour, tapioca starch, baking powder and salt. Whisk until well incorporated.To the wet cornmeal mixture, after the 10 minute soak, stir in the syrup. Pour that over the dry ingredients and stir until smooth.Remove the hot skillet from the oven and pour the batter in it. Place back in the oven to bake for 15-17 minutes. It should be a light golden color, firm top and the edges have pulled away from the pan slightly. Do not overbake or it can turn dry. Note: If you don't want to bother with a skillet, then you can still make this in a regular 8x8 inch square pan, the cooking time should be similar. Make sure to spray the pan well with nonstick. The edges won't get as crispy as the skillet, but it will still be good.Let sit for 20 minutes before slicing, as it will firm up a lot while sitting. Slice and serve. It will still be wonderfully warm. Eat alone or top with a sweet syrup or whatever you like. I like it by itself (it's that good!) and also with a little barbecue sauce.
