Monday, September 30, 2013

Cornbread - Small Batch, Small Cast Iron Skillet

I have a five- or six-inch cast iron skillet. I used to have one even smaller that my mother-in-law used to fry one egg at a time, but I don't know where that one ended up after a move or two.

This small one is just right to fix cornbread for four people (or two people two meals) and since there's two of us in this house and two next door, it seems appropriate (and well used.) Used to be that we'd keep one of the envelopes of cornbread mix in the pantry (well, maybe two or more) but we run out fairly often, so I went looking for a recipe that would give us the right texture, right taste at the right size.

Got it. Don't use it if you're making cornbread dressing or cornbread salad - it won't be sufficient. But - when you have a good bowl of beans or stew or chowder or anything such as that, this is just right. At least I got a photo, even if it was after supper!



I found this on Cookie Madness and must say I only made minor adjustments.

  • 1/2 cup plus 2 tablespoons cornmeal (she used slightly coarse; I used what was on hand)
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons whole milk (well, I used 1/2 cup + 3 Tbls 2% milk - again, what was on hand)
  • 1/2 cup buttermilk (oops, didn't have any)
  • 1 egg, lightly beaten
  • 4 tablespoons salted butter or I Can’t Believe it’s Not Butter spread, melted (we keep Parkay for Papa's sheet cake, so that's what we had on hand)
So, after those ingredients, come the instructions:

  1. Preheat the oven to 425 degrees F and place a 5-inch cast iron skillet inside to heat while you make the batter.
  2. In a medium size or mixing bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and egg. Whisk in almost all of the melted butter spread, reserving about 1/2 tablespoon for the skillet later on.
  3. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F.
  4. Add the reserved butter to the hot skillet. Pour the batter into the skillet (it should sizzle and butter should pool around it) and place it in the center of the oven.
  5. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, about 20 minutes. Allow to cool for 10 to 15 minutes and serve.
That worked! Tonight we're having half with our bean supper, with leftovers for lunch tomorrow. I especially liked the crispness that the heated pan/melted butter adds. Enjoy!

1 comment:

  1. This is a yummy recipe. I added a 1/2 cup or so of corn and about a tablespoon of green chilies to mine and when it was done cooking I sprinkled some shredded Monterey jack on it to make it a Mexican cornbread.

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