Cornmeal Skillet Bread
Anadama bread reimagined as a rustic skillet cornbread—molasses and cornmeal create that classic New England flavor in a fraction of the time. Buttery, slightly sweet, and done in one pan.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 2 tbsp butter
- 1 cup cornmeal (yellow, coarse)
- 1 cup all-purpose flour
- ¼ cup molasses (unsulphured)
- 1 tsp baking powder
- ¾ cup whole milk
Instructions
- 1
Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven.
- 2
Whisk cornmeal, flour, baking powder, and 0.5 tsp salt in a bowl.
- 3
Stir molasses into warm milk until smooth, then pour into dry ingredients.
- 4
Fold gently until just combined—the batter should look shaggy and lumpy.
- 5
Carefully remove hot skillet from oven and add butter, swirling to coat.
- 6
Pour batter into skillet and bake until golden brown and a toothpick comes out clean, 12–14 minutes.
Tools you’ll need
- 10-inch cast iron skillet
- mixing bowl
- whisk
- measuring cups and spoons
- toothpick
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