Saturday, May 8, 2010

Corn Bread

I found a recipe that is a keeper, but that's only half of the equation. The other half is how you prepare it. My good friend Rhett showed me the secret to making really good corn bread
. You have to heat the cast iron skillet in the oven with oil to cover the bottom. This allows the bottom and sides of the cornbread to be crispy, leaving the center tender. I prefer sweet corn bread. How about you?

1 cup yellow corn meal
1 cup all purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup oil
1 cup milk
1 egg beaten

Preheat oven with cast iron skillet to 425 degrees.
mix together dry ingredients, corn meal, flour, sugar, baking powder, and salt. In another bowl mix together wet ingredients milk, egg, and oil.
Make a well in the middle of the dry ingredient , pour the wet and hand mix.
Pour batter into a hot oiled cast iron skillet.

It will sizzle like in the picture.

Bake 20 minutes till golden brown. Enjoy.

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