Cornbread in a Cast Iron Skillet

Votes: 2

Time: 55 min.
Complexity: easily
Servings: 8 - 10

The key to making this cornbread is a cast iron skillet. The dough mixes quickly and easily, and you don't even need a mixer: just add all the ingredients in the order listed and whisk. Pour the batter into a very hot, buttered cast iron skillet. This will give the bread a deliciously crispy crust. And the inside will be very soft and flavorful. Serve the cornbread warm with any meal or as a snack, spread with jam, or dip it in savory sauces. Delicious!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 1/4 cups coarse cornmeal
3/4 cup premium flour
1/4 cup granulated sugar
1 teaspoon coarse salt
2 tsp baking powder
0.5 tsp of soda
1/3 cup whole milk
1 cup of sour milk or kefir
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn flour, sour milk, kefir, milk, eggs, cornbread

Cooking the dish according to the recipe:

Preheat oven to 220°C and place a 22cm cast iron skillet inside to keep it hot while you mix the dough.
In a large bowl, whisk together the cornflour, wheat flour, sugar, salt, baking powder, and baking soda. Stir in the milk, buttermilk, and eggs. Then whisk in almost all of the melted butter, reserving about 1 tablespoon for the pan.

Carefully remove the hot skillet from the oven. Reduce the oven temperature to 190°C (375°F). Grease the bottom and inside walls of the hot skillet with the remaining butter. Pour the batter into the skillet and place it on the middle rack of the oven. Bake until the bread is set in the center and a tester or toothpick inserted into the bread comes out clean, 20-25 minutes. Let cool for 10-15 minutes and serve. You can bake cornbread in a skillet over meat chili.

Categories:

recipe / Pan / Breakfast / Bakery / Savory pies / Appetizers / Snacks / Snacks with sauces / / Alex Guarnaschelli

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