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Suzanne Bond how would you go about making cornbread in a cast iron skillet? maybe thats a silly question aha
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Not a silly question at all Suzanne.Apparently that is the best way to make corn bread.2 tablespoons vegetable oil
2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups buttermilk
1 egg
Preparation:Preheat oven to 450 degrees F.
Add the oil to a 10-inch cast iron skillet, and put it in the oven for 5 minutes to get the oil very hot. Combine all the dry ingredients together and mix very well. Whisk the egg and buttermilk until completely mixed. Add to the dry ingredients, and mix enough to form a batter. Be careful not to over-mix.Remove the cast iron pan out from the oven, and pour the oil into batter and stir in. Pour the batter back into the cast iron skillet, bake for about 20 minutes. The top of the cornbread should be golden-brown, and the bread should be pulling away slightly from the sides of the pan. Let cool for 10 minutes before trying to cut and serve.
Serving warm, spread with butter, is highly recommended!
Vonda Kay Blackwell Jones @ Suzanne, Girl you are missing out if you haven’t had cornbread in a cast iron skillet. My mom, grandmother & I always make our cornbread in a cast iron skillet. Go by the recipe you have and just get your grease hot and pour in the batter. I always bake mine at 350 for about 20 min on the bottom rack and then put it on the top rack of the oven and get it golden brown…..YUMMY!! -
Nancy Josland Dalsin Amanda, I know this sounds silly, but I add semi sweet dark chocolate to my chili. It’s a bit like adding a Mexican mole sauce. Adds depth and richness to the recipe. -
Suzanne Bond @ Vonda I have never had it that way, ive always just made it in a regular pan , definitely will try it this way @ Nancy Thank you!! my hubby will love it -
Vonda Kay Blackwell Jones Suzanne please do….I don’t know if you have ever had Mexican Corn Bread or Russian Corn Bread…..they are absolutely delicious with brown beans or chili also.
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