Cornbread
This delicious cornbread recipe is as easy as it is moist. You can't beat the delicate crumb, and crispy crust that you get baking this cornbread in a cast iron skillet.
Ingredients
Instructions
- Combine 1 cup all purpose flour1 cup cornmeal, ½ cup white sugar, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl, whisking well. Once combined, make a well in the centre of the bowl, and set aside.
- Combine 4 tablespoon butter, ½ cup honey, 1 cup milk, and 2 large eggs in a medium bowl, whisking well to ensure the wet ingredients are smooth.
- Pour the wet ingredients into the well in the dry ingredients and quickly whisk all the wet and dry ingredients together until just combined. Don't over-mix.
- Allow the batter to sit at room temperature for 20 minutes, meanwhile, preheat the oven to 400f, and place a 10" cast iron skillet in the oven to preheat.
- Remove the skillet from the oven and use a small dollop of lard or butter to grease the pan.
- Carefully pour the batter in the skillet, trying to disturb it as little as possible. Smooth the top, if desired.
- Bake at 400 for 22-25 minutes or until a tester stick comes out of the middle clean.
Notes
* Please use a flour that has 13% or higher protein content. Using a flour that has less protein content will affect the finished product. Please see this post for more information: Whole Wheat Bread Machine Recipe.
