Cast Iron Cornbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. stone ground yellow or white cornmeal
1 c. flour
1 tbsp. Baking Powder
⅜ tsp. salt
¼ tsp. baking soda
1 1/4 c. buttermilk
1 large egg, beaten
4 heaping tbsp. sugar
¼ c. vegetable oil
Cooking spray
4 - 6 tbsp. of butter
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Directions: |
Directions:Preheat oven to 375º F before you start mixing the ingredients. You want a nice hot oven.
Stir together cornmeal, flour, baking powder and salt in a medium bowl
Put buttermilk in a small bowl and stir in the baking soda.
Stir in the egg.
When combined, add the sugar and vegetable oil.
At this time, spray a 9” cast iron pan with nonstick spray.
Add butter to pan and pop the pan into the hot oven.
You want the butter to melt and the pan piping hot.
Carefully remove the hot pan and swirl the butter around to coat sides and bottom of the pan.
Quickly combine the wet and dry ingredients.
Be gentle and only stir till combined.
Right away pour the batter into the hot pan.
Bake 25 minutes.
Serve with honey and lots of butter. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Be very cautious of the hot pan when it’s out of the oven. It’s easy to forget that the cast iron pan is hot!! I always put a pot holder over the handle.
Boykins love a bit of leftover cornbread crumbled over their breakfast the next day
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