Wednesday, July 27, 2016

Cast Iron Corn Bread

Rows of corn on the cob? 

When we moved "down south" to Austin, one of the first things that I noticed was a love in the summer for fresh, sweet corn on the cob, preferably grilled. Another thing that I had already known was that the South loves its cornbread. Well one day we were grilling at my in-law's house and while digging through the cabinets for some of our kitchen supplies, I ran across this clever cast iron pan. 

Most cornmeal packages come with their own cornbread recipe, but just in case, here's a quickie:

1 cup cornmeal
3/4 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs 
1 cup of milk
1 stick of butter, melted or 1/2 cup of vegetable oil

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into greased pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center ocomes out clean.