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Friday, January 25, 2013

Cast Iron Skillet Cornbread

As promised on Wednesday - the perfect side to serve with any bowl of chili ---- Cornbread!  And not just any cornbread, but cornbread made in a cast iron skillet - it's just so old school to me and I love that!  Now, my cornbread turned out on the dry side.  It was still good, but it over baked and was just too dry.  Chris said it needed more sweetness, but I have to disagree.  Could it have used more?  Maybe, but I think if you wanted to add a bit more sweetness to it, you could use a little honey instead - this recipe already calls for 1/4 cup.  Anyway, the reason why mine came out so dry is because once you put the cornbread in the preheated oven, the recipe instructs you to turn the oven down to 375 degrees... I missed that part or forgot that part or whatever - that part did not happen... so I baked mine for 20 minutes at 425 degrees.. DO NOT do that!!  Once again, a reminder for me to slow down and THOROUGHLY read through a recipe before I messing around in the kitchen....   we live and we learn, right? :)

Cast Iron Skillet Cornbread
Recipe courtesy Alex Guarnaschelli, The Food Network
Printable Recipe 
Ingredients:
1 1/4 cup yellow cornmeal
3/4 cup all purpose flour
1/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup milk (I used 2%)
1/3 cup heavy cream
2 eggs, slightly beaten
7 Tablespoons butter, melted and cooled
1 Tablespoons butter, room temp

Directions:
Place a 9 inch cast iron skillet in the over and preheat to 425 degrees F.

In a large bowl, add the cornmeal, flour, sugar, salt, baking powder and soda, whisk together until well combined.  In another bowl, mix together the milk, cream, eggs and butter.  Slowly whisk wet ingredients into dry ingredients until just combined.

CAREFULLY remove the skillet from the oven and reduce the temperature to 375 degrees F.  Drop in remaining tablespoon of butter; letting it coat the bottom and sides.  Pour the batter mixture into the skillet and place it back in the oven.  Bake for 20-25 minutes.  Carefully remove and allow to cool a bit before cutting.  Serve warm with butter and/or honey.  Enjoy!

One Year Ago:  Grilled Chicken with Hoisin-Spice Sauce
Two Years Ago:  Rotini with Cherry Tomatoes and Tuna
Three Years Ago:  Super Bowl Count Down.. Take Two: More Appetizers

9 comments:

belleau kitchen said...

something I have never made but it looks superb and so authentic too... must give this a go... i'm making a chicken stew this weekend that I imagine it will go really well with x

Yenta Mary said...

Cornbread in a cast iron skillet ... is there anything more classic??? And if it's a bit dry, then you just crumble it into the spicy chili - problem solved ... :) I think it looks fabulous!

StephenC said...

Ah, the famous cornbread. Since I have the perfect pan in which to make this, I'll bookmark it.

Cranberry Morning said...

Oh my goodness, I'm making this!! And I have several old cast iron skillets to choose from. Thanks, Jenn.

Angie's Recipes said...

Irresistible! I need to get a cast iron skillet too.

Chris said...

Chili and corn bread, now you have me craving tamales too.

Big Dude said...

The debate rages on regarding sweetness in cornbread - for me, cornbread with sweet is cake, and I'm not interested, but many think the opposite. Since you live in Arizona, here is a cornbread that I think you'll love (I believe the best ever)and is always moist (add sweetness if you must) -http://bigdudesramblings.blogspot.com/2010/10/chili-pie-and-muffuletta-pizza.html

Lea Ann (Cooking On The Ranch) said...

I've never done cornbread in my skillet and have always wanted to. I always throw a bunch of shredded cheese in my mix and also sweeten it up. I think I'll try this for Superbowl.

Candace said...

Are you sure you aren't southern? :)
Southern cooks know that's the only way to make good cornbread. It looks delicious, Jenn.