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Camp Style Skillet Corn Bread With Cheese Recipe

2 Tbsp. sesame seeds
1 c. yellow cornmeal, stone-grnd preferably
1/2 c. unbleached white flour
1/2 c. whole wheat pastry flour
1 Tbsp. baking pwdr
1/2 tsp salt
1 1/4 c. grated reduced-fat. warm pepper Jack cheese
2 lrg Large eggs
1 c. 2% lowfat lowfat milk
4 Tbsp. butter
1 Tbsp. maple syrup


1. Place sesame seeds in a dry 10-inch skillet over medium heat. Toast, shaking skillet till golden brown. Pour seeds into a large mixing bowl and set skillet aside. 2. To sesame seeds in bowl, add in cornmeal, flours, baking pwdr, and salt. Stir in cheese. Make a well in the center 3. In a 4-c. measure or possibly medium bowl, whisk together Large eggs, lowfat milk, and maple syrup. In the skillet, heat butter over medium heat. Remove skillet from heat, and add in 3 Tbsp. of the melted butter to egg mix. Pout mix into well of the dry ingredients. Stir just till proportionately moistened. 4. Place skillet back on medium heat. Pour batter into warmed skillet with remaining butter in it. Cover tightly and cook over low heat for 25 to 35 min, or possibly till hard on top and sides ate browned; a cake tester inserted into the center should come out clean. (Do not peek before 20 min. Serve warm directly from the pan, cut into wedges. Makes 1 round bread. 12 wedges

Source: cookeatshare.com