In the Kitchen: Cast Iron Skillet Cornbread

(WTNH)– Owner and Chief Instructor Heide Lang from The Fig Cooking School shows us how to make Cast Iron Skillet Cornbread.

With cold weather still a daily event, we are eating heartier fair these days just to stay warm! Cornbread is a perfect side dish for many casseroles, stews and braised dishes. Truth be told, southerners insist cornbread should be void of any sugar or flour, but we respectfully disagree! Some sugar and flour make cornbread more delicious and less grainy, and a perfect side dish for chili or barbecue as well.

This recipe is not only delicious, but it looks great too since it is served right in the cast iron pan, or personal size cast iron pans.

The recipe is below and to find out how to make it, watch the video.

Sweet Skillet Corn Bread
Makes 10-12 Servings
True southerners insist cornbread should be void of any sugar or flour, but we respectfully disagree! Some sugar and flour makes cornbread more delicious and less grainy and a perfect side dish for chili or barbecue.

Ingredients:
• 2 cups fine cornmeal*
• 1 cup all purpose flour
• 2 ½ teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 cup granulated sugar
• 1 3/4 teaspoons kosher salt
• 8 tablespoons (1 stick) unsalted butter melted and cooled
• 2 tablespoons bacon fat divided *
• 2 ¼ cups buttermilk
• 2 eggs room temperature

Special equipment you will need: 10-12 inch cast iron pan

Preparation:
1. Pre-heat oven to 400 degrees and place cast iron pan in oven while preparing the batter.
2. Whisk together the cornmeal, flour, baking soda, baking powder, sugar, and salt in a medium bowl.
3. Pour the butter and 1 tablespoon bacon fat in the bowl of a mixer and gradually add the buttermilk on low speed.
4. Add eggs one at a time, and mix well.
5. Add the dry ingredients and mix on low speed just until fully incorporated (do not over mix).
6. Carefully remove the cast iron pan from the oven and brush the remaining tablespoon of bacon fat (or butter if you’re not using bacon fat) on the bottom and sides of the pan.
7. Pour the batter into the pan and bake in the oven for 20-25 minutes, or until golden brown and a toothpick comes out clean.
8. Let the cornbread sit for 10-15 minutes before slicing, and serve in the cast iron pan. (You may also bake mini cornbreads in cupcake pans or mini cast iron pans as well, but you will need to reduce the baking time).

* Quaker Oats makes Fine Cornmeal readily available in supermarkets
**You may also used butter if you don’t have any bacon fat on hand

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