Cornbread In Cast Iron Skillet
* 1/4 cup of butter
* 1 cup of white or yellow cornmeal (I use fresh ground)
* 1 cup of all purpose flour or Bisquick or fresh ground whole wheat flour
* 1/4 cup of granulated white sugar
* 4 tsp of baking powder
* 1/2 tsp of salt
* 1 cup of milk or buttermilk
* 1 egg
* 1/4 cup of vegetable or olive oil
* (Preheat oven to 425F.)
* Place the butter into a 10-inch heavy bottom ovenproof frying pan or cast iron skillet and heat in the oven until butter is melted.
* NOTE- Heating the butter in the skillet until it’s hot and melted before adding the batter, guarantees a desirable CRISPNESS on the outer edges of the bread.
* While the pan is heating and the butter is melting, prepare your cornbread batter.
* In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, salt, buttermilk and egg until well blended- wire whisk if possible.
* Pour batter into the HOT and buttery skillet (batter will sizzle), return to the oven and bake for 20 – 25 minutes until bread is golden brown and a toothpick or cake tester inserted into the center will come out clean.
* Remove from oven and let cool on a wire rack for approximately 5 minutes.
* Invert cornbread onto a large plate and cut into wedges.
* Makes 6 – 8 cornbread wedges.
see other versions of cornbread in cast iron http://www.howtocooksouthern.com/recipe/?p=category&cat=24