Cast Iron Corn Bread The Best Recipes

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Cast Iron Corn Bread

"True Southern corn bread: crispy, unsweetened, and dry enough to suck all the moisture out of your mouth! Serve hot with butter, syrup, black-eyed peas--you decide!"

Ingredients :

  • 2 eggs
  • 1 1/2 cups milk
  • 2 1/2 cups self-rising white cornmeal
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil
  • 2 tablespoons shortening

Instructions :

Prep : 15M Cook : 8M Ready in : 42M
  • Preheat oven to 450 degrees F (230 degrees C).
  • Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.
  • Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.
  • Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.
  • Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.

Notes :

  • If you're not using self-rising cornmeal, add about 1 teaspoon baking powder to your recipe.
  • For true Southern taste, fry up some bacon in your skillet beforehand and use it instead of the shortening.
  • Do not leave corn bread in skillet after baking, or you will have a crumbly, broken mess on your hands.
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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