Skillet Corn Bread

A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.

Step: 1

Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.

Step: 2

Mix milk and cornmeal together in small bowl and let soak for 10 minutes.

Step: 3

Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.

Step: 4

Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.

Step: 5

Pour batter into the skillet.

Step: 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

Per Serving: 225 calories; protein 5.8g; carbohydrates 28.1g; fat 9.9g; cholesterol 64.8mg; sodium 459.2mg.

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

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

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