Monday, February 20, 2012

Made by You Monday -- Iron Skillet Cornbread

My husband reprimanded me recently for all of the bean and soup posting. Not that he has a problem with beans and soups. He likes them quite a bit actually, but he didn't like the fact that I posted a picture of cornbread and didn't provide you with the recipe. So today I will remedy that situation! I love cornbread and feel that it completes almost any meal.
I've been using this recipe since I got married. The only variation I've made in it is the addition of my grandmother's iron skillet. I believe real cornbread is always cooked in an iron skillet. I actually have two -- 1 is the large standard size and the other is a small one I picked up at Cracker Barrel years ago, so I could make smaller portions and still use the iron skillet. The recipe halves quite easily for the smaller skillet.

1 cup unbleached all purpose flour
1 cup yellow cornmeal (NOT cornmeal mix)
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup milk (I use skim)
1/4 cup canola oil

Preheat oven to 425 degrees. Swirl 1-2 Tablespoons canola oil in an iron skillet and place in oven to preheat. Mix all ingredients in a large mixing bowl and beat until just smooth. When oven is preheated, remove skillet and pour batter into skillet. Return to oven and bake 15-20 minutes or until lightly browned on top. Cornbread may be tested by inserting a toothpick or knife into the center. It should come out clean. Slice into 8 servings and serve with soup, chili, or whatever.
(Leftovers make a wonderful breakfast when reheated and slathered with butter and honey!)

There you go. I'm a big believer in yellow cornmeal and the iron skillet method which essentially "fries" the bottom of the cornbread.

Enjoy!

link up at Skip to My Lou

5 comments:

  1. mmm! i might have to make some cornbread today! iron skillets are the best! i love that recipe, that's really similar to the one i use except i use 2 cups of cornmeal instead of the cup of flour so it's gluten free!

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    1. Here's a gf version
      http://glutenfreemommy.com/gluten-free-cornbread/

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  2. Thank you so much for posting this recipe, Melanie! I am cornbread challenged. For some reason, mine is never as moist and tasty as others, unless I use a mix! I will give this a try this week.

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  3. I HAVE to try your cornbread. (When I'm back at the shop and allowed to buy cornmeal!)

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    Replies
    1. Let me know how it turns out! We had cornbread with dinner last night. I wanted it for breakfast, but have a doctor's appt, so I'll have to have my cornbread butter and honey for an afternoon snack! LOL!

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