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Skillet Corn Bread

S

Sherman A

New member
Delicious Skillet Corn Bread

Have ready:
#8 cast iron skillet
Preheated 425 degree oven

Heat up skillet in the oven while you prepare the batter, about 15 minutes.

I.
1 ½ C Corn meal
60 gr (½ C sifted) Flour
1 C White sugar
1 t Baking powder
1 t Salt

Mix together in a large bowl.

II.
1 C Buttermilk, room temperature
2 lg Eggs, room temperature

Mix buttermilk and eggs together, add to the dry ingredients. Mix almost all the way.

III.
4 oz Butter, melted

Swirl in melted butter, then mix thoroughly. Carefully remove skillet from oven, brush with a light coat of butter (which will sizzle and brown). Pour cornbread batter into the hot skillet, and bake at 425 until done, about 25 minutes. Test with a toothpick inserted into the center. Turn cornbread out onto a cutting board, then flip over onto a wire rack with a towel below to cool.

IV.
2 oz Butter, melted

While the cornbread is still warm, brush the melted butter all across the surface.
 

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W. Hilditch said:
Sherman, looks good. Maybe once a Yankee? You might enjoy reading this old thread on cornbread:

http://www.castironcollector.com/forum/showthread.php?t=1986&page=7

Hilditch
Click to expand...

Hi Hilditch,

Yep, i am a Yank, born in Connecticut, but now residing in Santa Cruz, Ca. The summers are way better here! :)

Thanks for the link to the old thread - WOW, lots of interesting corn bread info and discussion! I had no idea about the introduction of wheat flour and sugar to "plain" cornmeal breads ... i guess i have a sweet tooth for the sugar, and don't mind the way flour binds the cornbread together somewhat (as well as the eggs).

And yeah, it's sad but true that Manteca is by far the best flavored baking fat, and produces the best textured pie crusts. It's just sad for the cholesterol. :). Oh well, whatcha gonna do? I placate myself with butter in baked goods - Like that's any better!

-sherman
 
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