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File Name P1020509.JPG
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Shooting Date/Time 7/25/2014 5:18:25 PM
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Av (Aperture Value) 2.8
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ISO Speed 250
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[Aug. 1st, 2014 11:42:30 AM]
Cast Iron Skillet Corn Bread
Original Recipe courtesy of Alex Guarnaschelli, Food Network
Total Time: 55 min Prep: 15 min Inactive: 15 min Cook: 25 min
Yield: 8 to 10 servings
Ingredients (modifications mine, Alice)
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup 1 teaspoon granulated sugar
1 1/2 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 & 1/3 cup whole milk (I use 2% milk)
1 cup buttermilk 2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. =(the hot skillet creates an instant bottom crust for extra good crunch)
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
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I love cornbread. I love those old black iron skillets, and those non stainless steal knives (henckels?). Do you do popovers too? I have no idea if this is a good photo, but you have pressed my buttons.
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