Tonight's dinner was soup and needed something to accompany it so I thought cornbread was the way to go. I had all the ingredients in my pantry and didn't take long to make. I'm sold! I've been wanting to try to make cornbread in my cast-iron skillet too so I went online and found a recipe on Food Network that sounded perfect. I substituted buttermilk with 2% milk because I didn't have any buttermilk and this still tasted great.
Here's what you'll need
Cast-Iron Skillet Cornbread
1 1/4 cups yellow cornmeal
3/4 cups all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 eggs
8 Tbsp butter, melted
1 1/3 cups milk
Preheat your oven to 425 degrees. The instructions of the recipe said to place your cast-iron skillet in the oven to heat it; however, I was short on time and skipped this step. To be honest, I don't know if it would've made a huge difference because the cornbread came out perfect.
Here's what you'll need
Cast-Iron Skillet Cornbread
1 1/4 cups yellow cornmeal
3/4 cups all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 eggs
8 Tbsp butter, melted
1 1/3 cups milk
Preheat your oven to 425 degrees. The instructions of the recipe said to place your cast-iron skillet in the oven to heat it; however, I was short on time and skipped this step. To be honest, I don't know if it would've made a huge difference because the cornbread came out perfect.
In a medium mixing bowl combine cornmeal, flour, sugar, baking powder, and baking soda. Stir to combine.
In a separate container (I used my large measuring cup), add milk and eggs. Whisk to combine.
Add milk and egg mixture to dry ingredients.
Add melted butter.
Whisk together until mixed well.
Pour batter into cast-iron skillet. Place in oven and reduce temperature to 375 degrees.
Bake 20 to 25 minutes or until knife inserted comes out clean.The edges of the cornbread should be slightly golden brown.
Serve with your favorite main dish!
RSS Feed