Thursday, January 5, 2012

Skillet Cornbread

Remember that skillet I seasoned so well when I made Apple Fritters?  Well, this seemed like the perfect way to test out how well I seasoned it.  I made this for Thanksgiving and then ended up making it again for just Dave and I because it was the perfect cornbread to pair with spicy chili.  The texture was perfect--a little crumbly but soft--and the pan really gave the bread a nice crust with some crunch but not hard or burnt.  A super simple recipe, I was very pleased with how easy it was to make, despite being a little curious about cooking the bread on the stove top first.

I found this recipe at Two Peas and Their Pod, but originally it came from Pioneer Woman (two of my favorite blogs).  Leave it to Ree to come up with a way to bake a delicious, savory bread in a cast iron skillet.  Plus, I kind love that it's round and served in triangles instead of the regular slices.  If you don't have a cast iron skillet, Maria from Two Peas and Their Pod made this in a greased 9 inch round cake pan and baked in the oven (no stove top cooking).  This would be fun for a winter dinner with friends or just as a side for a warm bowl of soup or chili.

Skillet Cornbread


1 cup yellow cornmeal
1/2 cup flour
1 teasponn salt
1 Tablespoon baking powder
1 cup buttermilk (I didn't have any so I made it from milk and vinegar)
1/2 cup milk
1 egg
1/2 teaspoon baking soda
1/4 cup plus 2 Tablespoons shortening

In a bowl, whisk together cornmeal, flour, salt and baking powder.

Measure buttermilk and milk (if making buttermilk, place one Tablespoon of vinegar into the measuring cup and then add enough milk to bring to 1 cup).  Whisk egg into milks.  Add baking soda and stir.  Pour mixture over dry ingredients and stir until just combined.

In a small bowl, melt 1/4 cup shortening in the microwave.  Slowly add melted shortening to batter and stir until just combined.

Place an iron skillet over high heat and melt remaining 2 Tablespoons shortening.  Pour batter into hot skillet and spread evenly.  Cook on stove top for about a minute then bake at 450 degrees F for 15-20 minutes or until golden brown and edges crispy.

Allow to cool in skillet for about 10 minutes before removing to wire rack to complete cooling.

Makes 1 round loaf.

Happy Baking,
The Cookie Princess

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1 comment:

  1. I absolutely adore cornbread, especially made this way. My mom used to serve it for breakfast with butter and honey. Sooo good!