Sweet Skillet Cornbread скачать в хорошем качестве

Sweet Skillet Cornbread

Sweet Skillet Cornbread Makes six wedges For the batter: 1 egg 1/3 cup vegetable oil 1 cup milk 3/4 cup sugar 3/4 teaspoon salt 1 heaped tablespoon baking powder 1 cup flour 1 cup cornmeal For the pan: 1 tablespoon unsalted butter Directions: Place a heavy 10-inch nonstick skillet (or a well-seasoned cast iron skillet) in the oven and pre-heat to 400 F. Whisk together all the wet batter ingredients with the sugar until smooth. Whisk in the flour and corn meal until just smooth. Don't over-mix. When the oven and pan are hot, take out the pan and put in the butter. Swirl it until it's melted. Use a paper towel to smear butter around the edges and also to absorb any excess. Pour in the batter and return the pan to the oven. Bake 20-25 minutes, until a skewer comes out clean. Be careful not to over-bake. Let rest 5 minutes before turning out to cool on a wire rack. MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.