A Southern style cornbread baked in a cast iron skillet.
For this month's SRC, I got to choose a recipe from Miz Helen's Country Cottage. She's got lots of country and comfort foods, so I wasn't quite sure where to begin! After going over many, many recipes, I finally narrowed it down to Strawberry Jalapeno Muffins, Baby Bella Bites, and Cornbread. From there, I picked this recipe. Her grandma gave her the recipe, so you know it's good. After all, what kind of grandma passes down a bad recipe? Certainly not Miz Helen's! I also liked how the cornbread was baked in her grandma's skillet. I've only made a Creamed Corn Cornbread in my cast iron skillet, and I wanted to try a more traditional cornbread this time around.
What's your favorite recipe passed down from grandma?
Basic Cornbread
by CJ HuangA Southern style cornbread baked in a cast iron skillet.
Prep time:
Cook time:
Total time:
Yield: 8 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 1/4 cup | butter | ||||
| 226 grams | 8 ounces | 1.5 cups | corn meal | ||
| 1.5 tablespoons | baking powder | ||||
| 1.25 cups | milk | ||||
| 1 | egg, beaten | ||||
| 63 grams | 1/2 cup | flour |
Methods:
- Gather all materials.
- Form Wet Team by mixing milk and egg.
- Form Dry Team by combining corn meal, flour, baking powder, and 2 tablespoons butter.
- Cut butter into Dry Team.
- Combine Dry Team and Wet Team.
- Carefully remove cast iron skillet from oven and melt remaining 2 tablespoons of butter.
- Make sure butter coats entire bottom surface of cast iron skillet.
- Pour cornbread batter into cast iron skillet.
- Bake at 425F for 15-20 minutes.
Methods with Images:
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1. Gather all materials. |
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2. Form Wet Team by mixing milk and egg. |
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3. Form Dry Team by combining corn meal, flour, baking powder, and 2 tablespoons butter. |
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4. Cut butter into Dry Team. |
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5. Combine Dry Team and Wet Team. |
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6. Carefully remove cast iron skillet from oven and melt remaining 2 tablespoons of butter. |
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7. Make sure butter coats entire bottom surface of cast iron skillet. |
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8. Pour cornbread batter into cast iron skillet. |
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9. Bake at 425F for 15-20 minutes. |
This looks great!! I don't have a cast iron skillet, but could I bake it in something different? It should still work, right?
ReplyDeleteI love baking cornbread in my cast iron skillet....soooooo good.
ReplyDeleteA couple of my favorite recipes from my grandma are divinity, peanut brittle, and chocolate syrup.
Miz Helen has some great recipes! This cornbread looks great.
ReplyDeleteI love using my cast iron skillet but I do love corn bread more. Miz Helen makes good food and so do you.
ReplyDeleteGotta love recipes passed down for generations! Great SRC choice!
ReplyDeleteGreat choice--I love skillet cornbread. And I had you for SRC this month and made your Skillet Nachos, which were awesome. Come visit! http://www.secretsfromthecookieprincess.com/2013/04/skillet-chicken-nachos.html
ReplyDeleteYour Cornbread turned out really good and I am glad that you enjoyed the recipe. A good iron skillet always makes it better. Great cooking with you in Group B!
ReplyDeleteMiz Helen
Oh my gosh, that cornbread looks delicious and so classic and authentic - great choice!
ReplyDeleteI have never had good success with homemade cornbread. I'll have to try this one. Sounds yummy. I'm a fellow SRC member, group D
ReplyDeleteSure would! Any baking container should work. Let me know how it goes for you. :)
ReplyDeleteSounds like your grandma is quite a candymaker!
ReplyDeleteShe sure does! I had a hard time picking one out. :)
ReplyDeleteThank you! Cornbread just tastes better when it's made in a cast iron skillet (at least to me). :)
ReplyDelete:) You know it's good when it's been passed down generations!
ReplyDeleteLooks like we both like using cast iron skillets. :) Your version of the skillet chicken nachos look fantastic!
ReplyDeleteThanks for such a great recipe! I especially liked how quick, easy, and tasty it was. :)
ReplyDeleteI've got Miz Helen to thank! Great recipe and not over sweetened like a lot of cornbreads around these parts. :)
ReplyDeleteGive this one a try. You'll be glad you did! :) (Let me know if you have questions too. :) )
ReplyDeleteSeems perfect to make corn bread in a skillet. I like how quick and easy it is too. I'll have to give it a try
ReplyDeleteThis cornbread really was quite straightforward to make, and it didn't take nearly as long as I thought it would. :)
ReplyDeleteWe must think alike. I found you via Tasty Tuesday at Balancing Beauty and Bedlam where I also posted a cornbread recipe. Mine is pretty similar except that it has sugar in it. Don't know if I've ever had cornbread without sugar but I just might have to try your recipe and see what I think! :)
ReplyDeleteCompare the two and see what you think! I usually like the unsweetened, but sometimes sweet is fun too. :) The unsweetened is Southern style, and it's more like a dinner roll, whereas the sweetened is more Northern style and I think of it as a "semi-dessert." :)
ReplyDeleteI can't wait to try this! It looks amazing! :-) Thanks so much for linking up with "Try a New Recipe Tuesday!" I look forward to seeing what you share each week. :-)
ReplyDeleteHope you enjoy it! Thanks for stopping by, and I linked up some new recipes earlier today. :)
ReplyDelete