Cast Iron Cornbread

When it comes to deciding what to bring to a cookout, this super easy cast iron cornbread is the clear winner. You don’t even need a cast iron pan! Ribs or brisket are great, though not cheap, while a bag of chips is just weak sauce. On the other hand, this cornbread is very inexpensive to make, but that’ll be the last thing anyone will be thinking about as they eat. In fact, you’ll probably be asked to bring it to the next gathering!

Step: 1

Preheat the oven to 400 degrees F (200 degrees C).

Step: 2

Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.

Step: 3

Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet

Step: 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

Per Serving: 281 calories; protein 6g; carbohydrates 34.1g; fat 13.6g; cholesterol 78.8mg; sodium 412.6mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.