This recipe improves on the classic cornbread dish with Brooke Lee Farms cornflour, Small Valley Mill cornmeal and Pale Corn Malt for improved flavor & texture. Meanwhile, Old Bay seasoning adds a little extra zing!
In a large bowl, combine the cornbread mix with:
- 2 1/2 cups water
- 1 1/8 cups malt syrup or honey
- 2 cups yogurt
- 6 eggs
- 1 2/3 cups butter (melted & cooled) or high quality cooking oil
Preheat oven to 350F. Grease two cast iron skillets* with oil or butter and heat over a medium-high flame. Pour batter into the hot skillet and cook until bubbles form over the entire surface. Load into oven and bake 30 min until the tops crack and are golden brown or the internal temperature reaches 200 F. Remove from the oven and cool slightly before turning out to serve.
Package contents make three 9″ or 10″ skillet cakes or cake pans. *If using cake pans, line the pan with parchment and simply fill with batter and bake as directed. For a single pan, measure out 2 cups mix and use 1/3 of the wet ingredients. See product nutrition label for ingredients.