Skillet "Corn" Bread

Skillet-Corn-Bread.png

Just four more sleeps until we go camping! (You can tell by that statement that I have kids...) While we're away, I will be posting about tips for camping with kids, as well as our meal plan for the 6 days. One of the recipes on our menu is Skillet "Corn" Bread that can be cooked over a fire or on your stove. It's perfect for camping! Plus it is completely grain-free (no corn), sugar-free, and dairy-free!

The reason this is "corn" bread, even though it has no corn, is because the coconut flour provides a similar sweet taste and granular texture as corn bread.

I originally made this recipe in the form of muffins, but have since adapted it to be cooked on the stove in a cast iron skillet. You could definitely use the same recipe and cook it either way. I have posted the oven baking instructions below also.

Ingredients

  • 1/2 cup melted coconut oil, butter or ghee (plus a bit extra to grease pan)
  • 1/2 cup coconut flour
  • 4 eggs, room temperature
  • 2 tbsp honey
  • 1/2 tsp baking soda
  • 3 tsp apple cider vinegar

Directions

Skillet Corn Bread 2

Don't forget to take your eggs out to warm to room temperature first! If you're using coconut oil, using cold eggs will cause the oil to harden and give you lumpy batter :)

  1. Place a large cast iron skillet on the burner, set to medium-low; add a bit of coconut oil to the pan
  2. Melt the 1/2 cup of fat (coconut oil, butter or ghee)
  3. To the fat, whisk in the coconut flour until smooth consistency
  4. Whisk in the eggs until full incorporated
  5. Add the remaining ingredients and mix well
  6. Pour batter into the hot skillet, using a spatula to spread it out evenly in the pan (it should sizzle a bit!)
  7. Cover with foil and turn heat to low
  8. Cook for 10-15 minutes, until the top looks set and a toothpick comes out clean
  9. Take the pan off the stove and allow to cool for 5 minutes
  10. Slice into 6-8 triangles (your preference)

*If you would like to make muffins instead, cook for approximately 20 minutes in a 350 degree oven. This recipe makes about a dozen muffins.

This bread goes great with any soup, stew or chili, and BBQ chicken or ribs, of course! But, as you'll see on my camping menu plan, it can also be a great complement to bacon and eggs for breakfast! You could top it with a pat of butter, homemade jam, almond butter, or honey too.

Enjoy!


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