Monday, November 08, 2010
Recipe: (Exclusively) Skillet Cornbread
I did find a few recipes online, but all of the recipes required an oven to finish the baking.
So, I did my own technique.
And surprisingly, it came out quite well!
There are a couple of techniques to make this work.
1. I greased the skillet with canola oil with more oil than I normally would use. Probably, 3 Tablespoons of oil. I set the skillet on the burner and let it get hot, then added the oil.
2. Prepared the batter, but made it a little "looser than normal".
3. Covered the pan with tin foil to create a little oven within the pan.
1 cup flour
1 cup cornmeal
3/4 cup sugar (we like our cornbread on the sweet side)
1/4 cup + 1 T melted butter
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
3 T canola oil
Heat cast iron skillet over low - medium heat. When pan is hot, add oil and allow to get very hot.
Meanwhile, mix all dry ingredients.
Combine milk and egg. Stir together.
Combine dry ingredients, milk mixture and melted butter.
Stir ingredients just until mixed.
Pour into hot skillet.
Cover pan with tin foil.
Lower heat to the lowest setting. Set the timer for 20 minutes.
When the timer goes off, remove the tin foil.
Run a knife around the rim of the cornbread. Slide a spatula underneath the cornbread to loosen.
Flip the cornbread out of the pan onto a piece of waxed paper.
Return inverted cornbread to pan.
Cover with tin foil again and shut off the heat.
Let sit for 5 minutes.
Slice into wedges and serve.