Bagning af cornbread i en støbt stegepande giver den en skarp, brun skorpe og holder indvendig fugtig og lys; server brødet lige fra panden.
Kilde: Hverdagsmad, januar / februar 2005
Samlet tid
Forbered
portioner
ingredienser
Kørselsvejledning
Cooks Notes
Hvis du ikke har en støbejernstegn, skal du bruge en 9-tommers firkantet bageplade; køligt brød i gryde på et stativ i 10 minutter, derefter omvendt og afkøles 10 minutter mere før servering.
This recipe for baking cornbread in a cast iron skillet is a great way to achieve a crispy, brown crust while keeping the inside moist and light. Its a perfect dish to serve straight from the pan. If you dont have a cast iron skillet, you can use a 9-inch square baking pan and cool the bread on a rack for 10 minutes before flipping it over and cooling for another 10 minutes before serving. Enjoy!
Juan
27.04.2023 @ 04:52
This recipe for baking cornbread in a cast iron skillet is a great way to achieve a crispy, brown crust while keeping the inside moist and light. Its a perfect dish to serve straight from the pan. If you dont have a cast iron skillet, you can use a 9-inch square baking pan and cool the bread on a rack for 10 minutes before flipping it over and cooling for another 10 minutes before serving. Enjoy!