Crusty Cast Iron Cornbread
I'm going to tell you exactly what I did and then tell you how I changed it from the original recipe in case you want to do that.
1) Preheat oven to 400 degrees
2) In a medium bowl, mix together
1 3/4 cups cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon brown sugar
3) In a second bowl, mix
1 1/2 cups buttermilk
2 eggs
2 tablespoons olive oil
4) Put 2 tablespoons olive oil in a 9" cast iron skillet and stick in oven to heat.
5) Blend wet and dry ingredients - NOTE: Do not overmix, stir only until combined. Batter should be lumpy.
6) Remove heated skillet from over and pour oil into batter and gently stir in.
7) Spread batter into skillet.
8) Return skillet to oven and bake for 30-35 minutes.
NOTES:
a) The original recipe called for ¾ cup cornmeal and 1 cup flour. I found it to be plenty light even without the aid of the flour, but it is quite possible that store-bought cornmeal would be heavier.
b) The heating the oil in the skillet is something we always did with our old recipe. I have no idea why, but it always worked and I'm used to it. (and I kinda like the sizzle of mixing the oil in! heh) Can any of you more knowledgeable cooks weigh in on this?
Now, I know that adding hot liquids to batters with raw egg in it is not advisable because it can cause the egg to start cooking. But we haven't seemed to have that problem with our cornbread, so I don't know.
c) I wound up turning the temperature down because it wasn't cooking all the way through, but then again, I made a double batch and still cooked it in a 9" pan, attempting to go for a thicker, cake-like cornbread. (This recipe made more than our old one, next time I'll put it in the 12" skillet, and I'm sure it'll cook fine.)
d) Mmm, - that's it! What d'ya think?
1) Preheat oven to 400 degrees
2) In a medium bowl, mix together
1 3/4 cups cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon brown sugar
3) In a second bowl, mix
1 1/2 cups buttermilk
2 eggs
2 tablespoons olive oil
4) Put 2 tablespoons olive oil in a 9" cast iron skillet and stick in oven to heat.
5) Blend wet and dry ingredients - NOTE: Do not overmix, stir only until combined. Batter should be lumpy.
6) Remove heated skillet from over and pour oil into batter and gently stir in.
7) Spread batter into skillet.
8) Return skillet to oven and bake for 30-35 minutes.
NOTES:
a) The original recipe called for ¾ cup cornmeal and 1 cup flour. I found it to be plenty light even without the aid of the flour, but it is quite possible that store-bought cornmeal would be heavier.
b) The heating the oil in the skillet is something we always did with our old recipe. I have no idea why, but it always worked and I'm used to it. (and I kinda like the sizzle of mixing the oil in! heh) Can any of you more knowledgeable cooks weigh in on this?
Now, I know that adding hot liquids to batters with raw egg in it is not advisable because it can cause the egg to start cooking. But we haven't seemed to have that problem with our cornbread, so I don't know.
c) I wound up turning the temperature down because it wasn't cooking all the way through, but then again, I made a double batch and still cooked it in a 9" pan, attempting to go for a thicker, cake-like cornbread. (This recipe made more than our old one, next time I'll put it in the 12" skillet, and I'm sure it'll cook fine.)
d) Mmm, - that's it! What d'ya think?