Any secret to cornbread in a C-I-S? I intend to make some ham/bean soup or some brunswick stew and want to try my first batch of cornbread in the cast iron skillet.
Here's a recipe I have made several times with good results:Ingredients
Eggs - 2
Butter, melted - 3 oz
Whole milk - 2 c
White cheddar cheese - grated - 6 oz
Sour cream - 8 oz
Corn, creamed - 16 oz can
Polenta - 7 oz (aka corn grits)
Flour, AP - 6 oz
Sugar, granulated - 1 1/3 oz
Salt - 1/2 tsp
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Method
1. Mix first six ingredients together in large bowl.
2. Add remaining ingredients. Whisk until well combined. (I found out that I get a more consistent batter by adding the dry ingredients one at a time, whisking briefly after each one).
3. Preheat oven to 350°F. Heat 12" diameter cast iron skillet in oven until hot, approximatley 15 minutes (DO NOT skimp on this step). When hot, oil pan with vegetable oil (or cooking spray, which has also worked in the past). Pour batter into pan (should be about 3/4 full).
4. Bake until golden brown at top edges and firmly set, approximatley 40 minutes, depending on your oven. Don't be afraid to let it go another 10 minutes if necessary. The bread will still seem moist, but will be somewhat firm to the touch. Remove from oven and let bread cool in pan.
5. Slather with butter and consume like a Neanderthal.
You can also alter the recipe to your liking. To add some zest, add a small can of drained green chiles and some Frank's Red Hot sauce to the batter.
Let me know if this works for you.