One of my most prized possessions is my Bigmom's cast iron skillet. It would probably be easier to count the meals that I haven't had with something made in that skillet than not.
And anyone with a lick of 'country' in 'em KNOWS that the very best cornbread comes from cast iron!
Here's our tried & true recipe:
1 1/2 c. cornmeal
2 1/2 c. milk
2 cups all-purpose flour (bread flour makes it a little more fluffy)
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar (or sometimes I use Sugar in the Raw/unrefined sugar)
1/2 cup vegetable oil (I use Safflower oil)
- Preheat oven to 400*. In a small bowl, combine cornmeal & milk; let stand for 5-10 minutes. Grease your cast iron skillet.
- In a large bowl, whisk together flour, baking powder, salt & sugar. Mix in the cornmeal mixture, eggs & oil until mostly smooth. Pour batter into skillet.
- Bake in preheated oven for 30-35 minutes.
- Let cool for just about 5 minutes & cut in wedges, serve w/your homemade butter!
Blessings from Ohio...Kim<><