"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cast Iron Cornbread Recipe

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This recipe for Cast Iron Cornbread, by , is from Our Family Cookbook , 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!

Contributor:  
Contributor:  
Debbie Bader

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 cup yellow cornmeal
1 3/4 cups flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon kosher salt
1 3/4 cups buttermilk
1 egg plus 1 large yolk
4 tablespoons unsalted butter, cut into 4 pieces

Directions:
Directions:
Preheat oven to 425.
In a medium bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together buttermilk, egg and egg yolk, pour the buttermilk mixture in with the cornmeal mixture and stir until well combined. Add the butter to a cast iron skillet (at least a 10 inch) and place in oven until the butter is melted, 3 to 5 minutes. Remove skillet from the oven, and swirl the butter around to make sure the skillet bottom and sides are well coated. Pour the batter into the skillet and smooth out the top with a rubber spatula. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

 

 

 

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