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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cast Iron Skillet Cornbread Recipe

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This recipe for Cast Iron Skillet Cornbread is from Nana's Dishes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup yellow corn meal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup butter
1 large egg, slightly beaten
Directions:
Directions:
Preheat oven to 400º. Place the butter in an 8-inch cast iron skillet and pop the skillet into the oven. While the butter melts, combine corn meal, flour, sugar and salt in a medium bowl. Combine milk, oil, and egg in a small bowl; mix well. Add milk mixture to flour mixture. Stir until just blended. Grasping the hot skillet with a pot holder, pour the melted butter into the mixture and pour the mixture back into the skillet. Place in oven and bake for 20-25 minutes.
Personal Notes:
Personal Notes:
This is the basic cornbread that snuggles under smoky greens, slow-cooked green beans and any good chili. While the skillet develops a tasty brown crust on the underside of the cornbread, the top is fluffy, golden and buttery. Some may remember Poppy Homer crumbling this cornbread into a tall glass of buttermilk for a morning meal.

 

 

 

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