Cast Iron Skillet Baked Cornbread |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is the result of the highly successful method of 'Trial and Error' to find the perfect cornbread for my 10 Cast Iron Skillet. Enjoy! This can be baked in other dishes (8x8, 9x9, muffin tins, larger or smaller skillets etc and the doubled recipe fills a 9x13) but I do not have baking times for those. Ingredients:
1 1/4 cups cornmeal |
3/4 cup all-purpose flour |
1 teaspoon salt |
2/3 cup sugar |
1 tablespoon baking powder |
1 1/4 cups milk |
1/4 cup oil (vegetable or canola not olive oil) |
2 eggs |
3 tablespoons butter, melted |
Directions:
1. Preheat oven to 350°F.
2. Lightly grease 10 cast iron skillet.
3. In a medium bowl combine all dry ingredients.
4. In a separate smaller bowl combine wet ingredients, mixing thoroughly.
5. Combine wet ingredients into dry and mix until well blended.
6. Pour batter into skillet and immeditately place in center of oven.
7. Bake for 18 - 20 minutes or until toothpick inserted into center comes out clean.
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