Mushroom Skillet Cornbread
Mushroom Skillet Cornbread
Seema Bites
10 minutes
25 minutes
American
Appetizer
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!