Sunday, June 10, 2012

Cornbread In Cast Iron Skillet

So ever since I bought a Cast Iron Skillet (from Amazon) I have been cooking with this baby non-stop! I've always wanted one and happy to finally get one! This Cast Iron Skillet is per-seasoned which I'm pretty happy about that! But if it has to be re-seasoned; I have all the instructions I need from

Any who, I've always wanted to bake Cornbread on one and so glad I did! It was crispy on the edges. Taste really good with some extra butter melting on the top of this baby! So I added about a tablespoon or so to this Cornbread as it came out the oven.

Love Cornbread warm out the oven, I just couldn't wait for it to Added some more butter to it again! I think I'm like Paula Deen when it comes to butter, I swear!

Got this recipe online at from thenewagecook. Crispness on this Cornbread is absolutely delicious! I'm looking forward to baking some more tasty treats on the Cast Iron Skillet!

If you don't own a Cast Iron Skillet then what is wrong with you? No just kidding if you don't have one you can always bake this in a 8 x 8 baking pan.

Cornbread In Cast Iron Skillet
25 minutes to bake Serves: 8
Source: thenewagecook


1/4 cup of Butter

1 cup of white or yellow cornmeal (I used ground yellow cornmeal)

1 cup of all-purpose flour or Bisquick or fresh ground whole wheat flour

1/4 cup of granulated white sugar

 4 tsp of baking powder

1/2 tsp of salt

1 cup of milk or buttermilk (I used coconut milk)

1 egg

1/4 cup of vegetable oil or olive oil


Preheat oven to 425F.

Place the butter into a 10-inch heavy bottom ovenproof frying pan or cast iron skillet and heat in the oven until butter is melted.

NOTE- Heating the butter in the skillet until it's hot and melted before adding the batter, guarantees a desirable CRISPNESS on the outer edges of the bread.

While the pan is heating and the butter is melting, prepare your cornbread batter.

In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, salt, buttermilk and egg until well blended- wire whisk if possible.

Pour batter into the HOT and buttery skillet (batter will sizzle), return to the oven and bake for 20 - 25 minutes until bread is golden brown and a toothpick or cake tester inserted into the center will come out clean.

Remove from oven and let cool on a wire rack for approximately 5 minutes.

Invert cornbread onto a large plate and cut into wedges.

Makes 6 - 8 cornbread wedges.

Notes: I used a 12-inch Cast Iron Skillet. This recipe calls for a 10-inch so 12-inch came out thinner.

1 comment:

  1. Love corn bread. made some last night myself. will be posted in the next couple of days. yours looks really good.


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