Food Blog

I found a great cast iron pan cornbread recipe on a food blog a while back but I’ve lost it. I worked it out though, and I’m jotting it down so I won’t lose it. But because it’s so easy and cheap, I’ll probably have it memorized soon.

1 cup all-pupose flour
1 cup yellow corn meal
1/2 cup of sugar
2 tsp. baking powder
1/2 tsp salt
1 cup milk
1 egg
1/2 stick of butter

I added some spices like nutmeg, vanilla and cinnamon to the above ingredients, or working with that above base, you can experiment with other things like fruit or even jalapenos.

Pre-heat the oven to 400F Melt the 1/2 stick of butter in a 9 inch cast iron pan. Be sure to just melt the butter, not boil the water out of it.

Mix the dry ingredients. Whip the egg and milk until frothy and add to the dry ingredients, mixing just until incorporated. Pour the batter over the melted butter in the iron pan, swirling it around a bit. (This is the part I learned from the elusive recipe). It may seem like a lot of butter, but don’t worry, the cornbread will absorb it all, making it nice and moist.

Bake 20-25 minutes until golden brown. Stick a toothpick in it to see if it’s done. The butter may still be foaming around the edges when you take it out, but if you let it cool for a minute it will all be absorbed.