(876) 960-4422 / (876) 960-4507 / (876) 960-8056
21 Westminster Road, Kingston 10, Jamaica
3 tablespoons canola oil
2 cups golden yellow Lillan’s cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg, beaten
1 ½ cups nonfat milk or nonfat buttermilk
Preheat oven to 450°F.
Place the oil in a 9-inch cast-iron skillet or glass baking dish, and transfer to the oven.
Mix cornmeal, baking powder, and salt in a medium-sized bowl. Add egg and milk; stir until just combined.
Remove the pan from the oven and swirl to evenly coat the bottom and partially coat the sides.
Very carefully pour the excess hot oil into the cornbread mixture; stir until just blended.
Pour the batter into the hot pan.
Bake until the bread is firm in the middle and slightly golden, about 20 minutes.
Allow to cool for 5 minutes before slicing. Serve warm.
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