July 19, 2011

CAST IRON CORN BREAD

Cornbread is magically delicious. I recently attended a southern-themed potluck party so I decided to whip up a few. When I first made this cornbread, I baked it in a glass Pyrex and I swear it does not taste the same as baking it in a cast-iron skillet.




If you are using a skillet pop it in the oven while you get the ingredients together.




I usually just mix everything in the same pot as the melted butter, I don't know why I was being fancy this time.






When you add the eggs make sure the butter and sugar mixture is not too hot! You don't want the eggs to cook.




This last time I added a bit of half and half, because I wanted it to be more moist and it came out really good.

Ingredients (recipe from allrecipe.com)

  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 375 degrees F (175 degrees C). Grease pan.I use olive oil or sometimes melted butter. (If you are using a cast-iron skillet pop the greased pan in the oven to warm once the oven is hot until you are ready to pour in the batter for baking)
  2. While butter is melting combine
  3. Remove from heat and stir in sugar
  4. Add eggs and beat until well blended (make sure mixture not too hot! You don't want the eggs to cook)
  5. Combine buttermilk with baking soda and stir into mixture in pan
  6. Stir in cornmeal, flour, and salt until well blended and few lumps remain
  7. Pour batter into the prepared pan
  8. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean


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