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Nothing like some down-home made corn bread from
!
Finally got me a good old iron skillet deep enough and large enough to make cornbread in, also makes great fried chicken as that is its intended purpose.
My recipe
Ingredients
1 1/4 cups of cornmeal
1 cup all-purpose flour
1 cup of sugar
1/2 tsp. salt
1 tsp. baking soda
2 tsp baking powder
3 eggs
1/2 cup of vegetable oil
(2 sticks of unsalted butter) optional for iron skillet
**(milk, buttermilk or water) this ingredient I never measure I do it by feel.
Things you will need
A large iron skillet (optional) preheated to 375° with melted butter in it or large deep 4-layer cake pan lined with vegetable shortening and dusted with flour do not have to preheat this type of pan.
Large mixing bowl with hand mixer or whatever you feel comfortable mixing with or stand mixer
Rubber spatula
Mixing and cooking instructions, (Cooking can vary from different ovens).
Preheat your oven to 375° if using an iron skillet put your iron skillet in the oven while it predates with the 2 sticks of butter in it.
In your stand mixer or large mixing combined all the dry ingredients and mix thoroughly.
In a smaller bowl break and thoroughly mix your 3 eggs.
Combine your eggs in vegetable oil into your larger bowl fold in lightly been depending on if you are using whole milk buttermilk or water slowly add a half cup at a time until you get the consistency of a thick pancake batter wait to your oven is thoroughly heated remove your iron skillet and poor your batter into the iron skillet this will sizzle and may bubble some this is normal tap the iron skillet lightly on the counter to release any trapped air bubbles, place iron skillet back into the oven and cook for approximately one hour, if using a regular cake pan like described previously just for your batter into the well coded cake pan and place into your oven cooking time is approximately the same after about 45 minutes you want to check the doneness of your cornbread do this by sliding the pan that you are cooking in a little bit to see if it is firm if so take in insert a toothpick and remove and check to see if the matter is still sticky wet or loose. If not ready to serve removed from oven can be served directly from the iron skillet if using a cake pan removed from the cake pan and serve on a serving plate.
Cooking time ranges from about 45 minutes to an hour and 15 minutes depending on oven and cooking vessel.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Nothing like some down-home made corn bread from
!******************************Finally got me a good old iron skillet deep enough and large enough to make cornbread in, also makes great fried chicken as that is its intended purpose.
My recipe
Ingredients
1 1/4 cups of cornmeal
1 cup all-purpose flour
1 cup of sugar
1/2 tsp. salt
1 tsp. baking soda
2 tsp baking powder
3 eggs
1/2 cup of vegetable oil
(2 sticks of unsalted butter) optional for iron skillet
**(milk, buttermilk or water) this ingredient I never measure I do it by feel.
Things you will need
A large iron skillet (optional) preheated to 375° with melted butter in it or large deep 4-layer cake pan lined with vegetable shortening and dusted with flour do not have to preheat this type of pan.
Large mixing bowl with hand mixer or whatever you feel comfortable mixing with or stand mixer
Rubber spatula
Mixing and cooking instructions, (Cooking can vary from different ovens).
Preheat your oven to 375° if using an iron skillet put your iron skillet in the oven while it predates with the 2 sticks of butter in it.
In your stand mixer or large mixing combined all the dry ingredients and mix thoroughly.
In a smaller bowl break and thoroughly mix your 3 eggs.
Combine your eggs in vegetable oil into your larger bowl fold in lightly been depending on if you are using whole milk buttermilk or water slowly add a half cup at a time until you get the consistency of a thick pancake batter wait to your oven is thoroughly heated remove your iron skillet and poor your batter into the iron skillet this will sizzle and may bubble some this is normal tap the iron skillet lightly on the counter to release any trapped air bubbles, place iron skillet back into the oven and cook for approximately one hour, if using a regular cake pan like described previously just for your batter into the well coded cake pan and place into your oven cooking time is approximately the same after about 45 minutes you want to check the doneness of your cornbread do this by sliding the pan that you are cooking in a little bit to see if it is firm if so take in insert a toothpick and remove and check to see if the matter is still sticky wet or loose. If not ready to serve removed from oven can be served directly from the iron skillet if using a cake pan removed from the cake pan and serve on a serving plate.
Cooking time ranges from about 45 minutes to an hour and 15 minutes depending on oven and cooking vessel.
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 326.8 kB
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