Cast Iron Skillet Cornbread
Here’s some skillet cornbread to go with the soup your serving tonight!
This hearty, made from stone ground cornmeal, not jiffy cornbread, is browned to the perfect state of crispy-edge-ness in a cast iron skillet.
There is a secret to making this cornbread even tastier than it usually is. It’s not the healthiest option, but if I happen to have some around, I use bacon grease instead of butter to coat the skillet. It makes those cornbread edges extra delicious!
Skillet Sizzled Cornbread
from Soup and Bread, by Crescent Dragonwagon
1 cup stone-ground yellow cornmeal
1 cup unbleached all-purpose flour (I use half whole wheat)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk
2 tablespoons sugar
1 large egg
1/4 cup mild vegetable oil
2 tablespoons butter
Preheat oven to 375 degrees and put an 8 or 9 inch cast iron skillet in the oven to heat up.
Combine cornmeal, flour, baking powder and salt.
In separate bowl, dissolve baking soda in buttermilk. Then add egg, sugar and oil.
Put butter in the skillet and melt in oven until sizzling.
While the butter is melting, stir wet ingredients into try ingredients and stir just until mixed…don’t overmix. Pull out skillet, swirl butter around to coat sides and pour in batter. Return to oven for 25 minutes, until golden brown.