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Cast Iron Cornbread

If you like Marie Calendar's Cornbread, then this is not the recipe for you. If you like true southern cornbread, thick, moist and not a bit sweet, then break out your cast iron skillet and put your apron on.

Ingredients:

For the Skillet

3 Tbsp. oil

Dry

1 1/2 cup corn meal

1/2 cup flour (try whole wheat flour for a hearty variation)

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

Wet

1 1/2 cup buttermilk

1/4 cup oil

2 large eggs, beaten

Directions:

1. Pre-heat oven to 350°F.

2. Pre-heat* 10 inch cast iron skillet in oven with 3 Tbsp. oil.

3. Mix together dry ingredients.

4. Mix together wet ingredients in a separate, large bowl.

5. Pour dry ingredients into wet ingredients, mix well.

6. Pour batter into skillet with hot* oil and bake for 30 minutes at 350°F.

7. Serve cornbread in the cast iron skillet. It cuts easily with a butter knife.

Notes:

* The oil should be hot. It should be thin and may even smoke a little. If the oil isn't hot enough to sizzle vigorously when you pour in the batter, the cornbread will stick to the pan. On the other hand, if the oil starts to smoke, it is nearing its flash point (think FIRE), so be careful!

Categories:

Meal Dinner	Cuisine Southern
Dish Bread	Cooking Method Baked
Main Ingredient Rice/Grains	Prep Time 15 to 30 minutes
Cooking Time 15 to 30 minutes

Comments:

john.howard

43 days ago

James! I can't believe we are putting this bread into the stuffing. I'm gonna make a second batch once this one is out. Its looking great so far. I think your biscuits are next in line with the left over butter milk. Thanks for turning us on to the site. Your right, a few little bugs but we're definitely hooked.

matriarchy

16 days ago

We making this recipe this minute, to use in sausage dressing tomorrow. Can't wait to taste it - I'd better be careful to leave enough for the dressing.

matriarchy

16 days ago

This was great, James! Dense and very moist. Kept the moist even to the next day, when I crumpled it for dressing. Looks very nice in a cast iron skillet. But, um, we are Yankees, and we like it a little sweeter. I was going to try adding some sugar next time. 2 tablespoons? Or should it be molasses? Do you have any suggestions for accommodating northern tastes?

jreddell

3 days ago

Matriarchy, I have never tried adding a sweetener. I just spread it with honey or jam at the table. I think sugar, molasses or honey would work. I am not sure about the quantities, although I guess it is a matter of preference more than anything. 2 tablespoons sounds like a good starting point. If you want just a hint of sweetness, you might try adding some whole kernel sweet corn instead... Let me know what you come up with!