Friday, November 18, 2005
Skillet Cornbread
This is the most delicious cornbread recipe I've encountered. I suspect it's all in the butter! I love to cook this in a preheated cast-iron skillet in the oven--it gives the bread a nice crispy outside. You can also prepare it in a muffin tin, for individual servings. The recipe comes from James McNair's Corn Cookbook. Serves 4-6.
Ingredients:
1 c. cornmeal
1 c. flour
1/4 c. sugar or 1/3 c. honey
1 T. baking powder
1 t. salt
2 eggs
1/4 c. unsalted butter, melted
1 c. milk
Step-by-step:
1. Preheat oven to 400 degrees. Grease a cast-iron skillet or 8-by-8-inch pan. If using a cast-iron skillet, preheat now.
2. Combine dry ingredients. Beat wet ingredients well. Combine two mixtures and stir just until blended.
3. Pour into pan and bake until golden, 20-25 minutes.
Variations:
Cheese: Add 1 c. grated cheese
Citrus: Add 3 T. orange zest or 2 T. lemon zest
Hearty: Add 3/4 c. corn kernels
Labels: side dishes
