25-Min Anadama Bread (Skillet)
Quick-rise cornmeal and molasses bread baked in a skillet—crispy crust, soft crumb, barely sweet. This is the weeknight version of the New England classic, ready to slice and serve in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 312
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Heat a 10-inch cast iron skillet over medium heat. Add butter and molasses; stir until butter melts and mixture is smooth, about 1 minute.
Step 2
Whisk flour, cornmeal, yeast, and 1 tsp salt in a bowl. Pour warm water into the skillet and whisk to combine with butter-molasses.
Step 3
Tip flour mixture into the skillet and stir with a wooden spoon until a shaggy dough forms, no dry flour visible.
Step 4
Smooth the top with a wet spatula. Cover the skillet tightly with foil and set in a 425°F oven for 5 minutes to rise slightly.
Step 5
Remove foil and bake uncovered for 12–14 minutes until the top is golden brown and a cake tester inserted in the center comes out clean.
Step 6
Let cool in the skillet for 2 minutes, then turn out onto a cutting board. Slice and serve warm.
Tools you’ll need
- 10-inch cast iron skillet
- mixing bowl
- wooden spoon
- wet spatula
- foil
- cake tester or toothpick
- cutting board
- knife
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