SOUTHERN-STYLE BUTTERMILK CORNBREAD | FOODTALK
Provided by The Grove Bend Kitchen
Total Time 42 minutes
Prep Time 12 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F and add the canola oil to a 10-inch cast iron skillet. Place the skillet in the oven for 8 minutes until the oil is very hot.
- While the cast iron skillet is in the oven, prepare the cornbread batter. In a large bowl, whisk together cornmeal, flour, baking powder, and salt; set aside. In another medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in the center of the dry ingredients. Add the buttermilk mixture and stir until combined.
- Pour the batter carefully into the hot oil in the skillet. Bake for about 27-30 minutes until golden brown and a toothpick inserted in the center comes out clean. Cut into wedges. Store in an airtight container in the refrigerator for up to 5 days.
JUICY TURKEY BURGERS WITH ZUCCHINI (SO MOIST!) - SKINNYTA…
Steps:
- Squeeze ALL the moisture from the zucchini with paper towels. In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties, 4 ounces each, not too thick so they cook in the center.
- STOVE: Heat a large nonstick skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.
- If grilling: Clean grill well before cooking and spray with oil spray to prevent sticking. Cook the burgers on medium heat about 5 minutes on each side, or until no longer pink in the center.
- Air Fryer Directions:
Nutrition Facts : ServingSize 1 burger, Calories 161 kcal, CarbohydrateContent 4.5 g, ProteinContent 18 g, FatContent 7 g, CholesterolContent 65 mg, SodiumContent 385 mg, FiberContent 1 g, SugarContent 1 g
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