I know it may seem odd … but a cast iron skillet was on my Christmas Wish List this year… you have to remember I love to cook and well… all things kitchen related are always welcome… and my southern guy came through…
I just had to break it in … so corn bread was in our future…. and what better time than when we had the Vegetarian Chili…
I haven’t had tremendous luck with corn bread lately.. first my baking powder was expired and was painfully obvious when I made some corn bread recently… it looked more like a corn pancake… so after I replaced the baking powder… I decided to buy fresh corn meal… and in my haste to get out of Hellmart… I grabbed a “self rising” corn meal… so much for having to have baking powder…
The corn meal was Martha White brand.. and I must tell you.. I’m sooooo impressed… the bread came out light and fluffy… and rose so high….and since I made it in my new cast iron skillet it was just a little crusty around the edge…. just perfect!
Okay I did have a little issue… the recipe I use really should be made in a 9 inch skillet… mine is 8 inch… it all fit in and didn’t run over… but next time I think I will make it in a 9 inch… I need an excuse to get the next size up anyway. If you do like I did .. you will need to bake it for about 5 minutes longer than for the larger pan.
I highly recommend Martha White Self Rising Corn Meal… you won’t be disappointed… trust me.
If you don’t use self rising corn meal.. you will need to use 2 teaspoons baking powder and ½ teaspoon baking soda. Mix it into the flour and sugar mixture.
I use a wire whisk to mix the dry ingredients, as well as, the wet ingredients… it really does distribute the dry ingredients better than a spoon, especially if you need to use baking powder and baking soda.
If you don’t have buttermilk on hand.. not to worry… put a tablespoon of vinegar in a measuring cup and fill it with whole milk to the 1 cup line. Allow it to stand for 5 minutes… and you have your buttermilk!
I melted the butter in a measuring cup then took out 1 tablespoon and put it in a small ramekin… you need to save it for the hot pan.
This recipe is really easy… and sooo good… perfect with chili!
Recipe: Skillet Corn Bread
All you need:
¾ cup flour
1 ¼ cup Martha White Self Rising Corn Meal
¼ cup sugar
1 teaspoon salt
2 eggs, beaten
1 cup butter milk
1/3 cup whole milk
1 stick of butter, melted
All you have to do:
Preheat the oven to 400 degrees F.
When the oven reaches 400, put a 9 inch cast iron skillet in the oven while you prepare the cornbread batter.
In a large bowl, mix together the corn meal, flour, sugar and salt. Set it aside.
In another large bowl, beat the eggs.
Add the milk and buttermilk and whisk it well.
Pour the milk mixture into the flour mixture and stir well.
Remove a tablespoon of the melted butter and set it aside.
Add the butter into the batter and stir well.
Remove the hot cast iron skillet from the oven.
Brush the reserved butter over the bottom and sides of the pan and pour any excess butter into the bottom of the pan. Pour the batter into the hot pan.
Place it on the middle rack of the oven and reduce the oven temp to 375.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and the top is a light golden.
Let the cornbread stand for 10 minutes then cut into wedges.
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