Thursday, March 21, 2013

Iron Skillet to add to my Cornbread tools

So my family really likes to feed my cornbread obsession. For my birthday my mom got me an Iron Skillet. I finally cooked my first batch in it. It came out amazing! And I didn't use creamed corn. I actually used the first recipe I ever tried....back in college with Devin. This was the attempt that came out horrible and was thrown out. It still perplexes me what went wrong. I really feel like the baking powder had gone bad maybe.

Well my mom used this recipe and said it came out great, so I nervously gave it a whirl myself. It is a simple recipe. It is made with only a small amount of sugar. I added a little extra, but didn't go crazy and I still like it. 

Here's the recipe:

Skillet Cornbread

1 cup flour

¾ cup cornmeal

3 heaping tablespoons sugar

2 ½ teaspoons baking powder

¾ teaspoon salt

1 tablespoon butter

2 eggs beaten

1 cup milk

¼ vegetable oil


1. Preheat oven to 400F. I
2. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.

3. Add the 1 tablespoon butter to a 10-inch cast-iron skillet. Place in the preheated oven about 3 minutes or until butter melts.

4. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.

5. Meanwhile, in a small bowl combine eggs, milk, and oil.

6. Add egg mixture all at once to flour mixture. Stir just until moistened.

7. Pour batter into hot skillet or pan.

8. Bake for about 15 minutes.

(Recipe Courtesy of Better Homes and Garden Cookbook)

No comments:

Post a Comment