SPRING SALES NOW | LAY-BUY OR PAYPAL CREDIT AVAILABLE
SPRING SALES NOW | LAY-BUY OR PAYPAL CREDIT AVAILABLE
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Cast Iron Corn Bread

Ingredients
1 cup flour, spooned and leveled
1 240g package yellow cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup (1 stick) butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup honey
2 large eggs
1 and 1/4 cups milk (I've used coconut milk with good results)

Instructions
Preheat your brick oven to 375-400 degrees.

Place your 9-inch cast iron skillet in the oven while the oven preheats.

In a small mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder.

Slice off about 1/2 tablespoon from your 1/2 cup (1 stick) of butter and set aside (you will use this to grease your pan).

Melt the remaining butter in a large bowl in the microwave.

Add 1/4 cup oil, 1/2 cup of granulated sugar, 1/2 cup of brown sugar and 1/3 cup honey to the large bowl with the melted butter. Stir well until combined.

Add 2 eggs and 1 and 1/4 cups milk.

Whisk until fully mixed.

Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients

DO NOT over mix!

Make sure the dry ingredients are fully incorporated you may still have a few lumps.

Remove the cast iron skillet from the oven. Grease the bottom and sides (all the way to the top) with the remaining half tablespoon butter. If it melts too fast, use a pastry brush to spread it around.

Pour the batter into the hot pan and smooth out the top.

Use hot pads to place the skillet back in the oven. Bake at 375-400 for 25-30 minutes.

The cornbread is done when a toothpick inserted in the center comes out with no wet batter on it. You can also shake the skillet a little, and if is at all wobbly, leave it in a couple more minutes. The top should be golden brown and the edges should pull away from the edges of the pan.

Remove from the oven and let cool for 5 minutes before slicing and serving.

This is best served right away so the edges are nice and crispy! Top with butter and honey, or chili!

Store the cornbread covered on the counter or refrigerator for up to 3 days.


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