Cornbread in a Cast Iron Skillet

Cornbread in a Cast Iron Skillet
Originally uploaded by L.TON

In tune with yesterday’s recipe, Lamb Chili, what is consuming chili without cornbread? During the Grad College Ski trip a few weeks ago, Kwang O. made an amazing cast iron skillet cornbread. It was sweet and had the whole kernels of corn incorporated into it. It just made it a great way to start off breakfast and a great snack to scarf after an afternoon of snowboarding & skiing. And of course, anything cooked in a cast iron skillet is generally pretty tasty.

The versatility of my cast iron skillet continues from stove top to oven! Why not just use a regular baking pan? Of course, sure, you can use a regular baking pan. After all, not everyone has a cast iron skillet. The idea of using your cast iron skillet is by baking the bread in a preheated pan, you’ll get that nice, crisp golden brown crust that most of us are accustomed to when it comes to having cornbread. When you pour the batter into that preheated pan, its going to make the most beautiful sizzling and bubbling noise.

The corn kernels add a nice element of surprise as you bite into the bread… a little pop of moisture and surge of sweetness (depending on the type of corn kernels you bought). Definitely to be enjoyed with Lamb Chili.

If you aren’t going to use the cast iron, you can just use a regular 9” round cake pan, just omit the "preheat your pan" step, but do remember to grease it, unless you are using nonstick.

Cornbread in a Cast Iron Skillet

ingredients
1 c cornmeal
1 c milk
1 tblspn fresh lemon juice
NOTE: If you happen to have some buttermilk laying around, use that instead of the milk+ lemon juice)

1 tblspn vegetable oil or bacon fat (for greasing)

1 stick butter
.66 c white sugar
2 eggs

1 c AP flour, unsifted
.5 tsp salt
.5 tsp baking soda

1 c corn kernels (frozen or drained from a can)


instructions

1. Mix together milk and lemon juice, let stand for 5 minutes.
2. Pour on to corn meal, mix and let soak as you prepare the rest of the recipe
3. Preheat oven to 375F, grease a 8” or 9” cast iron skillet with vegetable oil or bacon fat (I used bacon fat)
4. Place the cast iron skillet into the oven to let it heat up
5. On the stove, melt the stick of butter on medium heat.
6. While the butter is melting, in another bowl mix together the flour, salt and baking soda.
7. Remove from heat and beat in sugar and eggs.
8. Mix in the cornmeal/milk mixture and the rest of the dry ingredients
9. Mix in the corn kernels
10. Remove cast iron skillet from the oven and pour mixture into the pan. Be careful! Cast iron pan = hot!
11. Bake at 375F for 40-55 minutes, until cake tester comes out clean.


Makes 6 nice sized wedges.