Skillet Cornbread

This simple and delicious Southern Skillet Cornbread recipe is made with real corn, cornmeal, buttermilk, and basic pantry ingredients and baked in a cast iron skillet.

Serve cornbread topped with homemade raspberry, strawberry, or peach jam or dip it in classic homemade Chili.

If you’re looking for a super moist cornbread recipe that sticks close to its Southern roots in savory taste and crisp buttery crust, this recipe is for you! Lots of love and testing went into this recipe until I achieved what I think is the perfect blend of flavor, texture and density–I can truly say this cornbread is AMAZING!

We enjoy cornbread all year round, served with soup, or served at a summer BBQ with ribs and baked beans. If you’re looking for a sweet, more cake-like cornbread, try my Classic Buttermilk Cornbread recipe.

WHAT YOU’LL NEED FOR SKILLET CORNBREAD:

  • Cornmeal – This is the other star of the dish.  Cornbread wouldn’t be cornbread without cornmeal.
  • All-purpose flour
  • Baking powder
  • Salt
  • Baking soda – this get’s mixed with the buttermilk before combining with other ingredients.
  • Buttermilk – This is a star ingredient for this recipe as it helps keep the cornbread moist rather than dry and crumbly.
  • Sugar – Try using half white and half brown to enhance the dark molasses flavor
  • Oil
  • Eggs – room temperature
  • Corn kernels- give the recipe texture and flavor
  • Creamed corn- adds extra moisture
  • Butter – room temperature butter

A board with the Individual, labeled, ingredients needed to make cornbread.

How to Make Skillet Cornbread:

1. Combine dry ingredients: In small bowl stir together cornmeal, flour, baking powder and salt. Measure buttermilk in a liquid measuring cup. Stir baking soda into buttermilk and set aside.

2. Combine wet ingredients: In a large mixing bowl mix the oil and sugar together. Mix in the eggs. Add the buttermilk and creamed corn and mix to combine.

3. Melt butter. Add the butter to the cast iron skillet and allow to melt.

4. Stir together: Add the dry ingredients to the mixing bowl and stir just until combined (don’t over-mix!). Gently stir in frozen corn.

5. Add batter to skillet: Remove the skillet from the oven and swirl the butter around to coat the bottom and sides of the pan. Pour the batter immediately into the pan, smoothing into an even layer.

Cornbread batter with corn kernels next to a cast iron skillet with butter melting in it.

6. Bake at 375 degrees F for about 27-35 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs.

7. Serve. Cut into wedges and serve.

A wedge slice of skillet cornbread and cast iron skillet with cornbread in it, in the background.

Recipe Variations:

  • Gluten-free skillet cornbread: substitute gluten-free flour.
  • No-buttermilk: make a buttermilk substitute, or if necessary, use whatever kind of milk you have on hand.
  • No-cast iron skillet: Make this recipe or my classic cornbread in an 8-inch square pan.

Freezing Instructions:

Allow cornbread to cool completely and remove from cast iron skillet. Wrap tightly in plastic wrap and store in a freezer safe container for 2-3 months.  Allow to thaw at room temperature.

Consider serving this with one of my favorite soups!
  • Spicy Chicken Soup 
  • Chicken Noodle Soup
  • Taco Soup
  • Roasted Tomato Basil Soup
  • French Onion Soup
  • Chile Verde Soup

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

A cast iron skillet with baked cornbread in it.

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Skillet Cornbread

This simple and delicious Southern Skillet Cornbread recipe is made with real corn, cornmeal, buttermilk, and basic pantry ingredients and baked in a cast iron skillet.
Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 285kcal
Author Lauren Allen

Ingredients

  • 1 cup fine ground cornmeal
  • 1 1/4 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk* , room temperature
  • ¼ cup sugar*
  • ¼ cup oil
  • 2 eggs , room temperature
  • ½ cup frozen corn kernels
  • 1/2 cup creamed corn
  • 3 Tablespoons salted butter , cut into pieces, or use bacon grease

Instructions

  • Place cast-iron skillet in the oven and preheat to 375 degrees F.
  • In small bowl stir together cornmeal, flour, baking powder and salt. Measure buttermilk in a liquid measuring cup. Stir baking soda into buttermilk and set aside.
  • In a large mixing bowl mix the oil and sugar together. Mix in the eggs. Add the buttermilk and creamed corn and mix to combine.
  • Add the butter to the cast iron skillet and allow to melt.
  • Add the dry ingredients to the mixing bowl and stir just until combined (don’t over-mix! The batter doesn’t need to be completely smooth). Gently stir in frozen corn.
  • Remove the skillet from the oven and swirl the butter around to coat the bottom and sides of the pan.
  • Pour the batter immediately into the pan, smoothing into an even layer.
  • Bake for about 27-35 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs.
  • Cut into wedges and serve.

Notes

Buttermilk: If you don’t have buttermilk on hand, mix 1 Tablespoon lemon juice or vinegar with 1 cup of milk. Allow to rest for 5 minutes before using.

Sugar: Traditional southern cornbread doesn’t have very much, if any, sugar and although this recipe isn’t very sweet at all, you could reduce the sugar if desired.

Freezing Instructions: Allow cornbread to cool completely and remove from cast iron skillet. Wrap tightly in plastic wrap and store in a freezer safe container for 2-3 months.  Allow to thaw at room temperature.

Nutrition

Calories: 285kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 374mg | Potassium: 140mg | Fiber: 1g | Sugar: 14g | Vitamin A: 465IU | Calcium: 47mg | Iron: 0.9mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe February 2015. I’ve changed the recipe to be more of a southern-style cornbread and included process photos and tips, but you can find the other cornbread recipe here (and bake in a skillet if desired). 

The post Skillet Cornbread appeared first on Tastes Better From Scratch.

Quick and Healthy Fish Tacos

Fish tacos so delicious, you can imagine yourself in a beachside restaurant. Flaky chili-lime seasoned fish, crunchy cilantro-cabbage slaw, and a light adobo crema make an irresistible combination.

Hey there! It’s Monica from Nourish and Fete, and I’m so excited to share another fresh, fast, and flavorful recipe with you. If you love tacos, you’re in the right place!

Tacos are pretty much a weekly event in my house, and I love the endless variety of good fillings. You can never have too many options! We love a good blackened salmon or making easy ground beef taco meat in the Instant Pot.

You’ll love that these fish tacos have restaurant-quality flavor, yet land on the table in just 25 minutes, with no need to turn on the oven. The fish is perfectly seasoned and cooked to flaky perfection with just a few minutes in a piping hot skillet. So easy!

What you need to make healthy fish tacos

  • Tilapia or another firm white fish.
  • Avocado or olive oil: I prefer cooking the fish in avocado oil, because it has a higher smoke point, but olive oil works, as well.
  • Shredded cabbage: red, white, or a combination.
  • Shredded carrots: add terrific color, crunch, and nutrition to the slaw.
  • Limes: pick up several. You’ll want to use lime juice in the fish, crema, and slaw, and a few extra wedges make for a beautiful presentation served alongside the tacos.
  • Chopped cilantro: a brilliant pop of both color and flavor in the slaw.
  • Sour cream or plain Greek yogurt: either works well as the base of the crema, so use whichever you keep on hand.
  • Adobo sauce: this is the magic sauce that surrounds canned chipotle chili peppers, which are sold near other Mexican products in most major grocery stores. If you don’t have any, leave it out and add 1/2 teaspoon chili powder to the crema, instead.
  • Seasonings: cumin, chili powder, kosher salt.
  • Tortillas for serving: The fish and slaw are so flavorful you don’t need to go crazy on additional toppings, but of course you need a taco vessel! Use any variety you like. For a special occasion, we really love making either corn or flour tortillas at home. It’s surprisingly easy and extremely rewarding!
Fish tacos drizzled with crema.

Tips and tricks

  • Save your extra adobo: You only need a little bit of adobo sauce for this recipe, so transfer the extra — along with the chilis — to a small airtight container and store in the fridge. It stays good for weeks and is amazing to have on hand. It adds flavor and heat to just about any Mexican or Tex-Mex meal.
  • Don’t fret the fish: Don’t worry if the fish breaks apart while it cooks in the skillet. You want it in chunks anyway for the tacos! This is another reason this recipe is so easy and stress-free.
  • Char your tortillas! This is a simple trick, but one that I skipped for far too many years before realizing how easy and impactful it is. If you have a gas range, simply hold each tortilla over the open flame for 3-4 seconds on each side, using tongs to flip. This is the secret to those charred edges and the best way to make tortillas soft and pliable. Just watch them carefully — I have had a tortilla or two start to smoke. 😉
  • Layer thoughtfully: It may seem counterintuitive, but I like to build these tacos with the slaw on the bottom, followed by the fish, topped with the crema. I find this approach keeps the tortilla from getting soggy and helps everything hold together.
Platter with fish tacos served with slaw and adobo crema.

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Quick and Healthy Fish Tacos

Course Main
Cuisine American, Tex-Mex
Keyword healthy fish tacos
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 309kcal
Author Monica Lensink

Ingredients

Fish

  • 4 pieces tilapia or another firm white fish about 4 ounces each
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive or avocado oil
  • juice of 1/2 lime

Crema

  • 1/3 cup sour cream or Greek yogurt
  • juice of 1/2 lime
  • 1-2 teaspoons adobo sauce optional, see note
  • 1-2 teaspoons water just enough to thin the sauce as desired
  • 1/4 teaspoon kosher salt

Slaw

  • 2 cups shredded cabbage red, white, or a mixture
  • 1/4 cup shredded carrots
  • 1/4 cup chopped cilantro
  • 1 tablespoon olive or avocado oil
  • juice of 1 lime
  • 1/4 teaspoon kosher salt

Serving

  • tortillas charred or warmed
  • lime wedges

Instructions

  • Season the fish on both sides with cumin, chili powder, and salt; set aside.
  • Prep the sauce and the slaw. Whisk sour cream or Greek yogurt, juice of 1/2 lime, water, chili powder, and salt together in a small bowl. Toss slaw ingredients together in a medium bowl. Place both in the fridge until ready to eat.
  • Cook the fish. Drizzle olive or avocado oil in a large skillet over medium-high heat. When hot, place fish in the skillet and cook for 4-5 minutes on each side, just until the fish is cooked through and blackened in spots. Remove fish from the skillet, spritz with lime juice, and break apart into large chunks.
  • Assemble the tacos, starting with the charred or warmed tortilla and layering on slaw, fish, and sauce, in that order. Add other toppings, as desired, and serve with extra lime wedges.

Notes

  • Adobo sauce is most easily found in a small can accompanying chipotle chili peppers, which you can usually find near other Mexican foods in major grocery stores. If you don’t have any, leave it out and stir 1/2 teaspoon chili powder into the sauce, instead.
  • This yields between 8-12 tacos, depending on how large and how full your tortillas are. Nutritional estimate is per 2 generous tacos, or 1/4 of the recipe, but will vary depending on the type of tortillas and other toppings used.

Nutrition

Calories: 309kcal | Carbohydrates: 33g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 1283mg | Potassium: 492mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1411IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 3mg

Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries are juicy fruit bites filled with the perfect cream cheese filling and sprinkled with a graham cracker crumb.  This easy and quick dessert is unbelievably delicious and impossible to resist!!

Simple additions to fresh fruit can make such a big impact.  Try Chocolate Covered Strawberries or Red, White, and Blue Stuffed Cream Cheese Strawberries for more ideas on how to liven up this beautiful red fruit in time for the 4th!

Cheesecake Stuffed Strawberries

With the 4th of July coming up, strawberry recipes are on my mind because of their beautiful red color.  Fresh strawberries are irresistible even without adding a thing to them!  But, these cheesecake stuffed strawberries have taken the already amazing strawberry and made it so good! They are super simple and easy to make and the freshness of the strawberry really shines.

These stuffed strawberries turned out so soft and sweet!  The creamy filling has a hint of tanginess from the cream cheese that balances out the sweetness from the strawberry and powdered sugar.  The graham cracker crumb on the outside creates the perfect crunch to balance out the textures.  An entire batch of these was gone in minutes at my house. These are a MUST try for a festive and vibrant dessert everyone will go crazy over!

Ingredients for Stuffed Strawberries:

This short list of ingredients includes staples for most great dessert recipes.  The most important ingredient you will see is the strawberries.  They are the star of the recipe so pick bright red, healthy looking strawberries.  Get a ton, because you will want to make a ton of these delicious stuffed strawberries!

  • Cream Cheese: Adds a mild sweet and tangy flavor and a smooth creamy filling in the strawberry.
  • Powdered sugar: Sweetness!
  • Vanilla: The vanilla brings out all the other flavors and adds a rich flavor of its own as well.
  • Strawberries: Fresh and juicy and beautifully red!
  • Crushed Graham Cracker: The perfect crispy crumb to add a small crunch to each bite.

Let’s Get Started!

You really can’t go wrong with this recipe! It starts with the freshest juicy strawberries, then they get filled with a sweet creamy filling.  Finally, they get sprinkled with a graham cracker crumb.  So easy and so delicious!

  1. Mix together cheesecake filling: In a stand mixer or using a hand mixer combine cream cheese, powdered sugar, and vanilla and beat until smooth and creamy. Fill mixture in a piping bag.
  2. Prepare strawberries: Core out each strawberry and fill with cream cheese mixture.
  3. Add topping: Top with crushed graham cracker.
  4. Enjoy!

Steps to make cheesecake stuffed strawberries.

The Most Amazing Cheesecake Stuffed Strawberries:

This crowd favorite recipe is so quick and easy and impossible to mess up!  Also, it is highly unlikely to leave you with any leftovers to store.  However, things do happen, so here are a few tips just in case.

  • Cutting: Use a small pairing knife or melon baller to easily core out the strawberries.
  • Filling: If you do not have a piping bag you can put the filling in a ziploc bag and cut off the corner instead.
  • Graham Cracker Crumb: Crush about 4 rectangular graham crackers by placing them in a resealable bag and rolling over them with a rolling pin.
  • Patriotic Theme: Add a blueberry on top or drizzle with a blue white chocolate for the full red, white, and blue color scheme.
  • Storing: Place in an airtight container for up to 3 days in the refrigerator. If you are making these ahead, store the graham cracker crumb separately and sprinkle on at the last minute since it will get less crisp as it sits.

Close up on cheesecake stuffed strawberries.

More Strawberry Dessert Recipes:

  • Strawberry Tart
  • Strawberry Swirl Cheesecake Oatmeal Cookie Bars
  • Very Berry Cheesecake Salad
  • Strawberry Cobbler
  • The Easiest Strawberry Pie

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Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries are juicy fruit bites filled with the perfect cream cheese filling and sprinkled with a graham cracker crumb.  This easy and quick dessert is unbelievably delicious and impossible to resist!!
Course Appetizer, Dessert
Cuisine American
Keyword cheesecake strawberries, cheesecake stuffed strawberries, cream cheese stuffed strawberries
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 Strawberries
Calories 33kcal
Author Alyssa Rivers

Ingredients

  • 1 8 ounce cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 pound strawberries
  • 1/4 cup crushed graham cracker for topping

Instructions

  • In a stand mixer or using a hand mixer combine cream cheese, powdered sugar, and vanilla and beat until smooth and creamy. Fill mixture in a piping bag.
  • Core out each strawberry and fill with cream cheese mixture. Top with crushed graham cracker.

Nutrition

Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 22mg | Calcium: 6mg | Iron: 1mg

Homemade Fire Cider Tonic And Bubbly Fire Tonic Mocktail

A Fire Cider Tonic is an ancient herbal remedy created by steeping a whole array of nutritional foods in apple cider vinegar. It is a crafted blend of horseradish, ginger, garlic, onion and chilli. It is strong, tart, spicy, sour and sweet and has one sole purpose – to warm you to your core during winter and boost your body’s immunity to fight germs and ward off colds.

Homemade Fire Cider Tonic And Bubbly Mocktail - Cook Republic #firecider #immunityrecipe foodphotography

Food as Medicine For Healing And Nourishing

I have always been fascinated by the concept of using food as medicine. Having grown up with an Ayurvedic style of cooking and eating, I understand to a large extent and embrace the role of food as life-giving sustenance. Different foods create different kinds of energies in your body, fuelling fire (heat) or water (cold) elements to either warm you or cool you down.

 

A homemade Fire Cider Tonic is one of the most satisfying things you can create in your kitchen. Using the best organic ingredients, you can craft a tonic to your liking and taste. Traditionally, a fire tonic would have to steep for at least a month before being used. After studying the role of each and every ingredient that goes into a Fire Tonic and all the possible ingredient substitutions and stand-ins, I set out to test and craft a fire tonic that is not only delicious and potent but one that you can easily create in your own kitchen. My fire tonic is also an express version that is ready to use in just two weeks.

 

Homemade Fire Cider Tonic And Bubbly Mocktail - Cook Republic #firecider #immunityrecipe foodphotography Homemade Fire Cider Tonic And Bubbly Mocktail - Cook Republic #firecider #immunityrecipe foodphotography

Homemade Fire Cider Tonic And Bubbly Mocktail - Cook Republic #firecider #immunityrecipe foodphotography

The main herbs essential to crafting a Homemade Fire Cider Tonic

Fire Cider Tonic is crafted from five main herbs – horseradish, ginger, garlic, onion and hot chillies. Besides the main five, other healing herbs are added to boost the potency and improve the taste of the fire tonic. These include rosemary which is a restorative herb with antimicrobial properties and turmeric which is an excellent anti-inflammatory. And finally, a bit of sweetness from honey rounds up the flavours perfectly and boosts the antibacterial quality of this powerful home remedy.

 

Horseradish – The core ingredient of any Fire Cider Tonic is horseradish. Horseradish is used to help clear sinus congestion and alleviate headaches. Fresh horseradish root can be found in supermarkets or specialty grocers. But if you can’t get your hands on it, there are a few online herbal stores/spice-markets that sell dried chopped horseradish root.

 

Ginger – Fresh ginger is extremely warming and has antiviral properties. It aids in digestion and reduces muscle aches and soreness.

 

Garlic – Garlic is a powerful natural antibiotic that can help ward of cold and flu. It also aids in lessening respiratory ailments and symptoms.

 

Onion – Onion has properties similar to garlic and is especially rich in quercetin which is a strong anti-inflammatory.

 

Hot Chillies – Hot Chillies like Cayenne and Jalapeno assist in blood circulation and are very warming.

 

Homemade Fire Cider Tonic And Bubbly Mocktail - Cook Republic #firecider #immunityrecipe foodphotography Homemade Fire Cider Tonic And Bubbly Mocktail - Cook Republic #firecider #immunityrecipe foodphotography Homemade Fire Cider Tonic And Bubbly Mocktail - Cook Republic #firecider #immunityrecipe foodphotography

 

A Sparkling Fire Tonic Mocktail For All Ages

We have been having doses of Fire Tonic sporadically during the cooler months, usually, a quick teaspoon gulped down in a flash followed by a lot of water to mask the taste. It is especially challenging for children. So, to remedy that, I wanted to craft a delicious Fire Tonic Mocktail using my SodaStream Sparkling Water Maker. Infused with citrus and spices and a generous dose of my homemade fire tonic, this Sparkling Fire Tonic Mocktail is absolutely delicious and brimming with nature’s immunity-boosting and healing properties.

 

One of the things I love about my SodaStream Sparkling Water Maker is the ease of having sparkling water on hand whenever I need it. Sparkling water is so underrated because it can actually be used to create such amazing recipes. This Fire Tonic Mocktail is a great example of that. Ideally, my boys would wrinkle their noses at the prospect of having the fire tonic but presented in a beautiful beverage form thanks to the sparkling water, they actually love having it.

 

Homemade Fire Cider Tonic And Bubbly Mocktail - Cook Republic #firecider #immunityrecipe foodphotography

Homemade Fire Cider Tonic And Bubbly Mocktail - Cook Republic #firecider #immunityrecipe foodphotography

Homemade Fire Cider Tonic And Bubbly Mocktail - Cook Republic #firecider #immunityrecipe foodphotography Homemade Fire Cider Tonic And Bubbly Mocktail - Cook Republic #firecider #immunityrecipe foodphotographyHomemade Fire Cider Tonic And Bubbly Mocktail - Cook Republic #firecider #immunityrecipe foodphotography

How To Use Your Homemade Fire Cider Tonic?

 

Ideally, one to two teaspoons of your homemade fire cider tonic is enough during the cooler months or when you feel a cold coming on. Some people take that amount every 4-6 hours when they are unwell. Regardless, it is actually very beneficial to take this herbal remedy in some form or another just to reap all the immense gut boosting, antibacterial, antioxidant-rich properties. Here are some other ways in which you could use your homemade fire cider tonic

 

  • Crafted in a mocktail
  • A tablespoon added to your juice or smoothie
  • A tablespoon added to your vinaigrette or salad dressing
  • A couple of tablespoons stirred through your curries or soup
  • A dash added to your hot herbal teas.

 

Homemade Fire Cider Tonic And Bubbly Mocktail - Cook Republic #firecider #immunityrecipe foodphotography

 

 

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Homemade Fire Cider Tonic And Bubbly Mocktail - Cook Republic #firecider #immunityrecipe foodphotography

HOMEMADE FIRE CIDER TONIC


  • Author: Sneh
  • Total Time: 2 weeks
  • Yield: 250ml
  • Category: Preserving, Tonic, Beverage
  • Diet: Vegan
Print Recipe

Ingredients

  • 1 brown onion, peeled and chopped
  • 1 small carrot, peeled, trimmed and thinly sliced
  • 2 jalapeno peppers, sliced
  • 10 garlic cloves, chopped
  • ¼ cup grated fresh ginger root
  • ¼ cup (30g) dried horseradish root
  • 1 tablespoon fresh grated turmeric
  • 1 orange, chopped
  • 2 tablespoons fresh chopped rosemary
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon peppercorns
  • 4 star anise
  • Zest and juice of 1 lemon
  • pinch of salt
  • Organic apple cider vinegar (approximately 250-300ml)
  • ¼ cup organic honey or maple syrup

Instructions

Thoroughly wash and dry a lidded 1-litre wide-mouth glass jar.

 

Start layering ingredients starting with onion, carrot, jalapeno and garlic. Add ginger, horseradish and turmeric. Using a cocktail muddler tamp down the ingredients in the jar.

 

Add orange, rosemary, mustard seeds, peppercorns, salt and star anise. Finally add the lemon zest and juice. Slowly pour the organic apple cider into the jar, till it fills every crevice. Use the cocktail muddler to tamp down and compress the ingredients and top up remaining space with the apple cider.

 

Close tightly with the lid and leave in a cool, dark corner of your kitchen for a minimum of 2 weeks and as much as up to 4 weeks. Remember to shake the glass gently everyday, turning it around and over slowly so that the apple cider moves and travels in between all the ingredients.

 

After 2 weeks (or 4 weeks), open the lid and strain the fire cider into a clean and dry jug. Add honey or maple syrup and mix well. Check the taste. Add more sweetener if desired. Bottle in a clean, dry lidded glass jar or bottle and use over the next few weeks. Store in a cool, dark corner of your pantry.

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Homemade Fire Cider Tonic And Bubbly Mocktail - Cook Republic #firecider #immunityrecipe foodphotography

BUBBLY FIRE TONIC MOCKTAIL


  • Author: Sneh
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1
  • Category: Beverage, Mocktail
  • Diet: Vegan
Print Recipe

Ingredients

  • 1tbsp (15ml) Homemade Fire Cider Tonic
  • 70ml fresh orange juice
  • Pinch of sea salt flakes
  • Pinch of ground cinnamon
  • Chilled SodaStream Sparkling Water
  • Orange peel strip, for garnish
  • ½ cup ice cubes, to serve

Instructions

Place ice cubes in a 400ml stemmed cocktail glass. Arrange the orange peel strip along the inside of the glass in a spiral fashion.

 

Add fire cider tonic, orange juice, salt and cinnamon. Top with Sodastream Sparkling water. Stir and enjoy.

DisclaimerThis post is sponsored by SodaStream. I am a long time user of the SodaStream Sparkling Water Makers and use them extensively in my recipe creations. All opinion and musings are my own.

The post Homemade Fire Cider Tonic And Bubbly Fire Tonic Mocktail appeared first on Cook Republic.

Easy No Knead Bread

FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD.

Easy No Knead Bread - FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD.

Guys, please say hello to my COVID baby.

Yes, that’s exactly right. My bread baby. My bread baby I made every single week starting in March.

My first loaf was…well, it wasn’t the prettiest but it was still so darn good. The shaping definitely needed some work.

My second loaf was better, and then my third and fourth loaf were dropped off at neighbors and friends with a contactless drop off.

Easy No Knead Bread - FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD.

They all got rave reviews. Like the ravest reviews ever. And they all finished the loaves within a day.

I don’t blame them. It is just that good. And it’s unbelievably easy (except no one will believe you when you tell them that). Bread making has such a tedious, overwhelming rap to make but this no knead method requires very little hands-on time!

If you can’t find instant yeast: I have substituted active dry yeast and with an overnight rise with beautiful results!

Easy No Knead Bread - FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD.

Easy No Knead Bread

FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD.

Print Recipe

8 hours 30 minutes45 minutes

Ingredients:

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1/4 teaspoon instant yeast
  • 1 1/2 cups warm water (100-110 degrees F)

Directions:

  1. In a large bowl, combine flour, salt and yeast. Create a well in the center; add water.
  2. Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes.
  3. Cover bowl tightly with plastic wrap and let stand at a warm place until doubled in size and surface is dotted with bubbles, about 6-8 hours.
  4. Working on a lightly floured sheet of parchment paper, fold dough over itself 3-4 times, turning after each fold; gently shape dough into a round.
  5. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, about 1 hour.
  6. Preheat oven to 450 degrees F. Place a 4-qt Dutch oven, covered, in the oven for at least 30 minutes.
  7. Remove Dutch oven from the oven; working carefully, place dough into the Dutch oven using the parchment paper as a sling.
  8. OPTIONAL: Using a sharp knife or bread lame, make a few shallow cuts on the top.
  9. Cover and place in the oven; remove the lid after 30 minutes. Continue baking until golden brown and completely cooked through, reaching an internal temperature of 210 degrees F, about 15 minutes more. Let cool 30 minutes on a wire rack
  10. Serve warm.

Notes:

Adapted from The Kitchn

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Easy No Knead Bread appeared first on Damn Delicious.