I've been wanting to make cornbread lately, but it's been too damn hot out to do baking...until today.
I took this recipe: http://allrecipes.com/Recipe/Skillet-Herb-Bread/Detail.aspx and messed with it a bit...hehehe.
Changes:
Here she is...
Top is lookin' gooood
Bottom came out perfect as well
Yeah....that's the stuff...
Gotta have some real butter and a beer FTW!
I wish I coulda made it in my cast iron skillet, but it's not big enough. And, this way I get a more bread-like product I can slice well.
SKOL!!
-QS
I took this recipe: http://allrecipes.com/Recipe/Skillet-Herb-Bread/Detail.aspx and messed with it a bit...hehehe.
Changes:
- used half wheat flour instead of all white.
- was out of Sage, so used Rosemary and used less of the spices
- used less diced onion, and added diced jalapenos and habs
- used a bit extra baking powder as mine's pretty old and with adding the cheese, it needed an extra boost
- added 1/2 tsp each of granulated garlic, cayenne, and chile powder
- used sea salt
- added approx. 1 cup of shredded sharp cheddar
- My CI skillet is only 9", so had to bake in a well-buttered regular 9x5 pan.
- with about 10-15 min to go, dusted top with chile/cayenne powders, Kosher salt and some shredded cheese to get a nice topping
Here she is...
Top is lookin' gooood
Bottom came out perfect as well
Yeah....that's the stuff...
Gotta have some real butter and a beer FTW!
I wish I coulda made it in my cast iron skillet, but it's not big enough. And, this way I get a more bread-like product I can slice well.
SKOL!!
-QS