Skillet cornbread in Arizona has deep roots in Native American culinary traditions, especially among the Hopi people. This method of cooking in a cast-iron skillet reflects a blend of cultural significance and culinary techniques passed down from indigenous communities and early settlers. Burlap Bag (10oz.) INGREDIENTS: Wheat Flour (enriched), Coarse Ground Corn Meal, Baking Soda, and Kosher Salt. Instructions 1 cup whole milk 1 tbsp lemon juice 1/2 cup unsalted butter, melted 1 tbsp cup honey 2 large eggs, beaten Combine the and lemon juice, allow to sit for 10 minutes. Add the melted butter, honey and eggs. Whisk until well mixed. Pour the dry mix into the wet ingredients and stir until just combined. Allow to sit refrigerated for at least 30 minutes, overnight is fine too. Place a 10-inch cast-iron skillet on the stovetop over medium heat. Add a little butter or oil to grease the skillet. Pour the cornbread batter into the skillet and spread it evenly.Cover the skillet with a lid and cook on medium-low heat for 15-20 minutes, or until the cornbread is set and the bottom is golden brown. You can check for doneness by inserting a toothpick into the center; if it comes out clean, the cornbread is ready. Once the cornbread is cooked through, carefully remove the skillet from the stovetop and let it cool slightly before slicing and serving. This stovetop method allows you to cook the skillet cornbread entirely on the stovetop, grill or open fire, producing a delicious and golden-brown cornbread with a slightly crisp bottom. Enjoy your stovetop-cooked Skillet Cornbread! For tips and trick visit Tips for Better Cornbread. Orders of up to 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. For more details or private label information, call 413-562-2042 or email ideas [@] terra-americana.com.
