Southern Cornbread
Sweetie Pie, the secret to good, cornbread is preparing it in cast iron skillet (9" or 10") because it results in a good crust with a hearty texture.
Don't believe any recipe that calls for a baking dish or anything but a one-to-one ratio of flour to corn meal or you will end up with some light and fluffy concoction that a true southerner would consider to be an abject sin
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This recipe is started on the stove to establish the crust and then moved to the oven. It's very easy to make!
Ingredients
• 1 cup yellow
• 1 cup all-purpose flour
• 4 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg, beaten
• 1/4 cup vegetable oil (I use olive oil) + 2 to 3
Tablespoons of oil the skillet.
Cooking Instructions
First, crack eggs in bowl, beat lightly, add milk. Do this first so they can warm up a little. Preheat oven to 425° F. In large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. Mix by hand until fairly smooth, about 1 minute. (Using and electric mixer or beating it too long will prevent it from rising).
Place a cast iron skillet on stovetop (hob) and warm on medium with oil. The skillet is ready when a drop of the batter dripped in the skillet is sizzling. This is in an important step because the hot pan will help ensure a proper crust. (If the oil is smoking, it's too hot. If this happens, cool the pan, wipe it out and start over or your cornbread will have a burned crust.)
Pour batter into skillet. Let it sizzle for 30 seconds. Then move it to the hot oven and and bake for 20 to 23 minutes, or until wooden pick inserted in center comes out clean. The center will be hard to the touch and golden. Run a knife around the edge and use a spatula on the bottom to turn the bread out onto a plate and allow it to cool a little before serving. Cooling will prevent it from crumbling.