Tuesday, March 26, 2013

Skillet Cornbread



How many cornbread recipes have I tried? A lot. And I always like them ALL.

 This is no exception. What I liked about this, besides the buttery flavor and sweet crumb, was that the crust was so crisp and delicious!

 I had never made cornbread in a cast iron skillet before and have been meaning to try it some day. I kept  reading about how good it is and how it makes such a difference baked in a skillet.

They were right, it does make a BIG difference. The crust was awesome! I'll be making corn bread in a cast iron skillet from now on, whichever recipe I use!



Skillet Cornbread


1 1/4 cups  cornmeal
3/4 cup all-purpose flour
1/4 cup  sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted

Preheat oven to 425 . Place the skillet inside to heat. Mix the dry ingredients together, then add the wet, reserving 1 Tbsp. melted butter. Take the skillet out of the oven and change the temperature to 375. Place the reserved melted butter in the skillet and swirl to coat. Add the cornbread mixture to the skillet. Bake for 20 to 25 minutes until done.



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5 comments:

Leslie said...

Cast iron cornbread is one of my favorite things to make with soup or chili! I like how the bottom of it gets rather crisp and buttery while the inside si moise and tender! In fact I have some chili on today and thought about making some myself. Your recipe looks good!
Blessings,
Leslie

Cranberry Morning said...

That looks fantastic! And I love the slightly sweet taste of corn bread, warm. oh yes. I'm pinning this!

Sunshine - www.cancerinthecity.com said...

Thanks for the recipe. I love skillet cornbread but don't make it well.

www.cancerinthecity.com

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