Sunday, January 25, 2009

CORN BREAD



This is a tried and true recipe that I use for cornbread. I have tried making cornbread in a cake pan, bread pan and any other pan, but it doesn't taste the same. So I always bake my cornbread in a cast iron skillet. And yes I have a favorite, although I have quite a collection of Cast Iron pans, and they all get used.



Cornbread

1 ½ C. yellow cornmeal
½ C. Flour
3 ½ teas. Baking powder
1 teas. Salt
3 Tbls. Sugar
1 egg
1 C. milk
¼ C. Shortening

Sift dry ingredients together into a mixing bowl. Add egg, milk and shortening. Mixing well with dry ingredients. Pour into greased Iron Skillet. Bake at 425 degree oven for 20 to 25 minutes.


6 comments:

  1. Oh yes cast iron is the only way to make corn bread!! I love your cast iron pan collection! Thanks for the scrumptious addition to Simply Delicious Sunday.

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  2. Oh this is interesting. My recipe has more flour in it. Have you tried different recipes in the cast iron skillet to see if this adjustment makes a difference? I always do mine in a pie plate. No special reason.

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  3. Ooh, we love corn bread. I'll have to try this recipe this week with a big pot of chili!

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  4. I am just starting to use my cast iron skillets, I will have to try this. Sounds yum.

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  5. I love using cast iron. I just used my griddle a few minutes ago for grilled cheese sandwiches, and always use my cast iron dutch oven for cornbread. Love your blog, which I found at "Harried Housewife".

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  6. Oh, this just might be the answer to my problem. We haven't had great cornbread since my mother-in-law passed away. I never found or knew her recipe. Plus she made hers in a cast iron mold in the shape of mini corns on the cob so I never even attempted to make them. I will try your recipe and I will make them in my cast iron skillet. Thank you, Sherrie!

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