Craving Comfort? Learn How To Make Mouthwatering Cornbread In A Cast Iron Skillet

Cornbread, a beloved Southern staple, takes on a new level of flavor and texture when baked in a cast iron skillet. The skillet’s even heat distribution and ability to create a crispy crust make it the perfect vessel for this classic dish. Here’s a step-by-step guide to master the art of cornbread in a cast iron skillet:

Ingredients:

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 cup buttermilk
• 1/4 cup melted butter

Instructions:

1. Preheat the Skillet:

Preheat your cast iron skillet over medium heat. Add a tablespoon of butter or oil to grease the pan and prevent sticking.

2. Combine Dry Ingredients:

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

3. Whisk Wet Ingredients:

In a separate bowl, whisk together the egg, buttermilk, and melted butter.

4. Combine Ingredients:

Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.

5. Pour into Skillet:

Pour the batter into the preheated cast iron skillet. Spread evenly to fill the pan.

6. Bake:

Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. Flip and Cook:

Once the cornbread is baked, carefully flip it over onto a wire rack. Cook for an additional 5-10 minutes on the other side to create a crispy crust.

Tips:

• Use buttermilk for a tangy flavor. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk.
• Let the batter rest for a few minutes before baking to allow the cornmeal to absorb the liquid.
• If the cornbread starts to brown too quickly, cover it with foil.
• Serve warm with butter, honey, or your favorite toppings.

Variations:

• Add chopped jalapeños or bell peppers for a spicy kick.
• Sprinkle shredded cheddar cheese on top for a cheesy twist.
• Add chopped bacon or sausage for a savory flavor.

Troubleshooting:

• If the cornbread is too dry, add more buttermilk to the batter.
• If the cornbread is too crumbly, add more flour to the batter.
• If the cornbread is not cooked through, bake it for longer.

The Perfect Accompaniment:

Cornbread in a cast iron skillet is the perfect accompaniment to:

• BBQ ribs
• Fried chicken
• Chili
• Pulled pork
• Soups and stews

A Southern Tradition:

Cornbread in a cast iron skillet has been a staple in Southern cuisine for centuries. It’s a versatile dish that can be enjoyed as a side, a snack, or a main course. With its crispy crust and fluffy interior, cornbread is sure to please everyone at the table.

Quick Answers to Your FAQs

Q: Can I use a different type of pan?
A: Yes, but a cast iron skillet provides the best heat distribution and crispy crust.

Q: How do I store cornbread?
A: Store leftovers in an airtight container at room temperature for up to 3 days.

Q: Can I freeze cornbread?
A: Yes, wrap it tightly in plastic wrap and freeze for up to 2 months.