A Corny Treat
In answer to a request by reader, Marcie, here is my recipe for cornbread that I have used for years and years. I love it because it has just a tad bit of “sweet” to it, it is firm and is just tasty. The trick to it, though, is the pan I use. You can find these pans at hardware stores, Bass Pro Shop and I have even seen them at Walmart. A new skillet must be “seasoned” before use – wiped with a thick coat of cooking oil and baked upside down on a cookie sheet in a 350º preheated oven for 1 hour. This should be repeated often after cooking, until the surface becomes nonstick. If you want to go the “authentic” route, you can look in antique stores. I have two of these cornbread pans. One was my grandmother’s and the other was found at a junk shop.
These cast iron skillets have dividers to make 8 pieces of cornbread. The secret to baking amazing cornbread in them is to put shortening in the bottom of each section and to place the pan in a 450º oven to melt the shortening. Have the cornbread batter ready when the skillet is removed from the oven and then pour the battle into the piping hot pan to fill each section 1/2 to 2/3 full. The batter will sizzle and bubble. Of course, you can do this same process with a regular cast iron skillet, and then slice your bread yourself. Melted shortening in the cast iron skillet also helps to keep it seasoned for the next batch. To wash the pan, just wipe out with a paper towel or damp cloth and let air dry.
Cornbread Recipe
1 cup all purpose flour or pastry flour
1 cup plain white or yellow corn meal (not the mix)
4 tsp. baking powder
1 tsp salt
1/4 cup sugar or honey
2 eggs
1/4 cup shortening or butter
1 cup milk
Directions
In a bowl, add flour, corn meal, baking powder, salt and sugar (if using honey add in with milk and eggs) and cut in shortening or butter with a pastry blender or two knives. Make a well in the center. In a separate bowl, whisk together milk and eggs and honey if using instead of sugar. Add the mixture to the dry ingredients and mix with a large spoon until a batter is formed. Lumps are no problem. Immediately pour batter into hot iron skillet and bake in a 450º oven for 15-20 minutes or until golden brown. Do not add the liquid ingredients to your mix until you are able to immediately put the batter in the pan. The baking powder starts acting immediately on the addition of the liquids. Lift out sectioned pieces with a knife or, if using a plain cast iron skillet, invert onto a rack and then onto a plate and allow to cool before slicing. Serve warm or cold.
Batter is the thickness of pancake batter
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A divided cast iron skillet makes the best cornbread!
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Get out the butter and jam and dig in! Goes great with the soup in the last post!
Happy Cooking! MB
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Tags: cast iron, cornbread, cornmeal, flour, oil, recipe
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on Sunday, October 3rd, 2010 at 5:26 pm and is filed under Breads, Let's Cook!.
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[…] A Corny Treat « Oklahoma Pastry Cloth […]
Thank you Mary Beth! This sounds like the recipe I was looking for. We are going to try it with the soup and a good pot of chili…brr…it is cold outside! Blessings
Mmmmmm! I love cornbread! You’re making me hungry.
(:D) Best regards…
Mm. Chili! Not quite cold enough here for chili but I’m looking forward to when it is!!
[…] cornstarch mixture and continue stirring to avoid lumps You can make some corn muffins with my cornbread recipe and make everybody happy! I used my cast iron muffin pan. I love cast iron! And there you have […]
[…] it makes a-maize-ing cornbread. As a result, for dinner tonight, I made cornbread by my recipe posted previously and served that with some home canned beef stew. Now THAT’S livin’! Happy Grinding! […]
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