Skillet bread was created out of necessity, by travellers with only a campfire for cooking. This recipe follows the tradition of cooking the bread in a frying pan, though it is baked for a more even cooking result. It would make a great accompaniment to Mexican-inspired meals, such as chilli con carne.
190 g (6¾ oz/1 cup) polenta
150 g (5½ oz/1 cup) self-raising flour
2 teaspoons sea salt
2 eggs, lightly whisked
375 ml (13 fl oz/1½ cups) buttermilk
100 g (3½ oz) butter, softened
1. Preheat the oven to 200°C (400°F/Gas 6). Place a 6 cm (2½ inch) deep, 26 cm (10½ inch) (top diameter) and 20 cm (8 inch) (base diameter) frying pan with a heatproof handle in the oven.
2. Meanwhile, combine the polenta, sifted flour and salt in a large bowl. Make a well in the centre. Slowly pour in the combined egg and buttermilk while mixing with a fork to gradually incorporate the dry ingredients, mixing until smooth. Take care not to overmix the batter, it doesn't matter if there are a few lumps.
3. Remove the hot pan from the oven. Add the butter and swirl it around to coat the base and side of the pan. Pour the excess butter into the batter and stir to combine. Pour the batter into the pan and bake for 30 minutes or until golden and a skewer inserted into the centre comes out clean. Turn out onto a wire rack. Serve warm.