Mushroom Skillet Cornbread
Mushroom Skillet Cornbread
Rated 5.0 stars by 1 users
Category
Appetizer
Prep Time
10 minutes
Cook Time
25 minutes
Author
Seema Bites
This soft and buttery cornbread recipe has a creative twist- it's made with Fat Moon Mushrooms. Thank you, Seema Bites, for this delicious recipe.
Ingredients
½ cup Fat Moon Mushrooms, diced
1 Pastured Egg
3/4 cup Homemade Buttermilk (or A2 milk)
5 Tbsp Homemade or French Butter, melted
-1/4 cup Millet Flour
-1 cup Lectin Free Flour (I use 1/2 c blanched Almond, 1/4 c Arrowroot, 1/8 c Tapioca, 1/8 c Coconut flours)
-1 Tbsp Aluminum Free Baking Powder
-1/2 tsp Salt
-1/2 tsp Monkfruit Sweetener
Directions
Preheat the oven to 425° F.
Grease the bottom and sides of a 10” @lodgecastiron skillet with a dab of butter.
Whisk the egg and buttermilk together in a bowl.
Stir in the flours, baking powder, salt, sweetener, diced Fat Moon Mushrooms, and butter. Mix well so there aren’t any lumps.
Pour the batter into the skillet and bake for 20 minutes or until tester comes out clean.
Allow to cool/set for about 5 minutes before slicing and serving. Enjoy!
Recipe Note
Here are some notes from Seema!
"Since I don’t eat corn, I add some millet flour to the batter, which mimics the texture of cornmeal (but you really can’t tell the difference).
I know that the flour list seems ridiculous, but I’ve made it with various other flour combinations, and this is the recipe that everyone in my house likes the best."