Cornbread In Cast Iron Skillet |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Delicious, traditional and simple Cornbread. This is a lot better when baked in a well seasoned cast iron skillet to achieve those perfect crusty edges that we all love. Cooking with cast iron cookware makes all the difference. Ingredients:
1/4 cup of butter |
1 cup of white or yellow cornmeal (i use fresh ground) |
1 cup of all purpose flour or bisquick or fresh ground whole wheat flour |
1/4 cup of granulated white sugar |
4 tsp of baking powder |
1/2 tsp of salt |
1 cup of milk or buttermilk |
1 egg |
1/4 cup of vegetable or olive oil |
Directions:
1. (Preheat oven to 425F.)
2. Place the butter into a 10-inch heavy bottom ovenproof frying pan or cast iron skillet and heat in the oven until butter is melted.
3. NOTE- Heating the butter in the skillet until it's hot and melted before adding the batter, guarantees a desirable CRISPNESS on the outer edges of the bread.
4. While the pan is heating and the butter is melting, prepare your cornbread batter.
5. In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, salt, buttermilk and egg until well blended- wire whisk if possible.
6. Pour batter into the HOT and buttery skillet (batter will sizzle), return to the oven and bake for 20 - 25 minutes until bread is golden brown and a toothpick or cake tester inserted into the center will come out clean.
7. Remove from oven and let cool on a wire rack for approximately 5 minutes.
8. Invert cornbread onto a large plate and cut into wedges.
9. Makes 6 - 8 cornbread wedges.
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