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Cast-Iron Skillet Cornbread Recipe
Cornbread was first discovered by the Europeans during the exploration of North America. Europeans took Cornmeal that they got from the Native American Indians and made it into Cornbread loaves. Cornbread was popular during the Civil War because it was very cheap and could be made in many different ways. It could be formed into loaves or simply fried for a fast meal. Today, Cornbread is very popular in the South, and it can be found at any respectable restaurant throughout the Southern States.
Cast-Iron Skillet Cornbread Highlights
INGREDIENTS
•3 tablespoons vegetable shortening
•1 1/4 cup flour
•3/4 cup yellow Cornmeal
•1 tablespoon of baking powder
•1 teaspoon of salt
•2 large eggs
•2 tablespoons of honey
•1 cup of milk
•2 tablespoons melted unsalted butter
DIRECTIONS
1. Preheat the oven at 450 degrees.
2. Place vegetable shortening in an 8 inch Cast-Iron Skillet. Pre-heat the Skillet in the oven for 15 minutes.
3. Mix the next 4 ingredients together in a large bowl.
4. Mix the remaining ingredients together in another bowl.
5. Add the wet ingredients to the dry and whisk until they are combined.
6. Carefully pour the mixture into the Skillet.
7. Bake for 20 - 25 minutes on the center rack, until golden brown on top and a toothpick inserted into the center comes out clean.
8. Cut the Cornbread into squares and serve warm with butter.