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
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
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!
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