Wednesday, May 27, 2015

Basic Cornbread in a Cast Iron Skillet + Quick and Easy Jalapeño & Cheese Cornbread

I live in Texas and we all have our favorite recipe for Cornbread.
I never thought about posting a basic Cornbread recipe. I saw someone online asking for a recipe. I decided to post my favorite one.
I call it Basic because there's nothing fancy about it. I have other recipes that may be considered more than Basic. There are so many options that can be added to Cornbread.

Basic Cornbread:

Here's what you'll need:
1 - 10" Cast Iron Skillet
You'll preheat the oven with the pan and the oil.

4 TBS Vegetable Oil
2 C Cornmeal
1/2 C Flour
1 TBS Baking Powder
1 tsp Salt
1 Egg
2 C Buttermilk
Melted Butter to brush the tope of the bread as soon as it comes out of the oven.

Pour the Oil in the Skillet, put it in the oven at 450 degrees.
Leave it there as it preheats.
Prepare the batter while the Oil gets hot.

In a large mixing bowl:
Cornmeal
Flour
Baking Powder
Salt
Whisk well.

In a medium bowl:
Egg
Buttermilk
Whisk well.
Add this to the dry ingredients and whisk just until combined. Don't over mix the batter.

Remove the Skillet from the oven and slowly pour in the batter.
Bake for 20 minutes.
It should be golden brown and the sides begin to pull away from the pan.

Remove the pan to a rack and immediately brush well with melted butter.

Enjoy!
Peace in the Kitchen!



Here's a recipe for a Quick and Easy Jalapeño & Cheese Cornbread:

1 - box of your favorite Cornbread Mix
1 C Diced Jalapeno's (I buy Pickled Nacho Jalapeños in a jar and dice them)
1 1/2 C Sharp White Cheddar Cheese
1 C Corn
Mix all ingredients in a large bowl and bake according to package directions.

Enjoy!
Peace in the Kitchen!








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