VelvetGluten-Free Brown-Butter Skillet Cornbread
Inspired by techniques from NYT Cooking, America's Test Kitchen and King Arthur Baking.
Brown-butter skillet cornbread made with a 1:1 gluten-free flour blend alongside the cornmeal, baked in the hot pan until golden and crisp-edged.
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Method
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Free sugars
Free sugars: 6.2 g per serving
12.4 % of the 50 g daily maximum · 24.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- 25 cm cast-iron frying pan
- 2 mixing bowls
- whisk
- spatula
- skewer
- oven gloves
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 290 kcal |
| Protein | 5.7 g |
| Carbohydrate | 37.8 g |
| of which sugars | 8.8 g |
| of which free sugars | 6.2 g |
| Fat | 12.9 g |
| of which saturates | 7.5 g |
| Fibre | 1.1 g |
| Salt | 1.38 g |
Protein per 100 kcal
2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
