Friday, June 14, 2013

Crusty Iron Skillet Cornbread

This recipe was kitchen tested for us by Ann Marie who picks up her share in Erie at Frankie and Mays Fresh Grocer. Thanks Ann!


2 cups all-purpose flour
2 cups finely ground yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons salt
2 1/4 cups milk
2 large eggs
6 tablespoons butter, melted and slightly cooled
2 tablespoons rendered bacon fat, butter, shortening or vegetable oil


Preheat the oven to 400 degrees F.

Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter.

Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, eggs and melted butter.

Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined.

Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 minutes. Remove from the oven and serve directly from the skillet, if desired.

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