I made this cornbread last night thanks you you people. I took a mixture of the two recipes in here, and some cornbread recipes I found on the internet.
First time making anything like this, and it turned out very tasty.
CORNBREAD
GB all of you.
Oh, that looks good.
I'd like to see the recipe
Here is my "recipe":I used a 12 inch skillet cause that's what I have. I'm sure the other sizes will work but you would need more or less batter. Thus makes just the right amount for the 12 inch. I have seasoned with vegetable oil a few times because "pre-seasoned" still made a lot of smoke for me.
Dry Ingredients:
2 cups yellow cornmeal
½ cup flour sifted
1 teaspoon salt
1 tablespoon sugar
2 teaspoons baking powder
Wet Ingredients:
1 cup buttermilk
½ can cup creamed corn
½ cup sour cream
2 tbsp honey
Some hot sauce (I poured kind of a lot in, but couldnt really taste it, but I am kind of immune to hot sauce at this point)
½ can drained green chilies (more if you like)
2 eggs
½ stick of butter – melted
¾ cup grated cheddar cheese (hold till end of mixing)
2 tablespoons canola oil for the skillet
To make it:
1. Mix wet ingredients together in large bowl.
2. Whisk in dry ingredients. Stir in cheese when everything else is mixed.
3. Preheat oven to 425°F. Heat cast iron skillet in oven until hot, approximately 15 minutes.
4. When hot, oil pan with canola oil. Don't burn yourself.
5. Pour batter into pan.
6. Bake until golden brown at top edges and firmly set, approximately 20-25 minutes until it's moist, but firm to the touch.
7. Let it cool in the pan.
8. I cut in slices like pizza and ate it with chili.
I hope this helps someone. This is a great thread and I'm looking forward to more cooking in the skillet. The Blondes & Bubbas already have me cooking up steaks in there so I hope to build a list of things I can cook in there.