Name: Kala Masala Skillet Cornbread
Cuisine: Americana
Ingredients: 1 cup unbleached all-purpose flour; 1 cup stone-ground yellow cornmeal; 1 tablespoon baking powder; 1/4 teaspoon; 2 tablespoons ground; 1/4 teaspoon baking soda; 1-1/4 cups buttermilk; 1 egg; 1/4 cup butter, melted; 2 tablespoons butter, bacon fat or vegetable oil

All Recipes

Kala Masala Skillet Cornbread

This savory cornbread knocked our collective socks off at first bite. Our

Masala - Kala

Kala Masala is a darkly roasted aromatic blend from Maharashtra, India's mid-western coastal state. Similar to the more common Garam Masala, Kala distinguishes itself with sweetness ...

spice blend is a complex one, and that complexity of flavor transfers easily to the skillet cornbread. There's a tiny bit of heat from some guajillo chiles in the blend that is balanced perfectly by a healthy dose of toasted coconut for sweetness. Try it with a fish, lentil or vegetable soup for maximum enjoyment!

Ingredients

1 cup unbleached all-purpose flour
1 cup stone-ground yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon

Murray River Flake Salt

Murray River Flake Salt

This delicate, apricot-colored flake salt is harvested from salt ponds along the Murray River which flows from the Australian Alps. It dissolves quickly, releasing a mild flavor for ...
2 tablespoons ground

Masala - Kala

Masala - Kala

Kala Masala is a darkly roasted aromatic blend from Maharashtra, India's mid-western coastal state. Similar to the more common Garam Masala, Kala distinguishes itself with sweetness ...
1/4 teaspoon baking soda
1-1/4 cups buttermilk
1 egg
1/4 cup butter, melted
2 tablespoons butter, bacon fat or vegetable oil

Preparation

Preheat the oven to 375 degrees F. Place a 10-inch cast iron skillet in the oven to get hot while you make the batter.

In a medium bowl, whisk together the flour, cornmeal, salt, baking powder, baking soda and Kala Masala.

In a small bowl, whisk the buttermilk, egg and the 1/4 cup melted butter together.

Take the hot cast iron skillet out of the oven, and add in the 2 tablespoons of butter. Swirl it around until the butter starts to melt, being sure to tilt the pan to coat the sides and bottom evenly.

Pour the wet ingredients in the dry ingredients and mix quickly, just until moistened. Do not overmix.

Scrape the batter into the prepared pan and bake the cornbread until it’s golden brown, about 20 minutes.

Take the pan out of the oven, and try to let it cool for a few minutes before you dive in.