Skillet Cornbread
I’ve heard it said that it’s not “Southern” to put sugar into corn bread. Well, that’s OK. I’m not from the South! Corn, parched corn, and ground corn are in the Bible, as well as the husks. All I’m really concerned with is regular old yellow corn meal.
Having grown up in NY State, rich in Native American history, I loved the idea of planting The Three Sisters. Those are Corn, Beans, and Squash. They can be planted all together, because the corn will grow straight up. The beans will climb, and be anchored by the corn. The squash vines will spread all over the ground.
One of the easiest, and most satisfying things to make in a trusty cast iron skillet (10” is perfect) is corn bread! My husband sometimes puts his in a bowl, with milk, and honey. I personally use mine as a vehicle for all the butter I can load up on it. It’s great with ribs, beans, and a salad for a complete meal. Shoot, it’s great for breakfast, and a snack, too.
Here’s a simple recipe, and it can be made into 18-20 muffins, or in a 10” round skillet or an 8” square pan, as well. Grease the pans well, or use liners.
Ingredients
1 1/2 cups all purpose flour
2/3 cup granulated sugar (my husband uses honey)
1/2 cup yellow corn meal
1 1/4 cups milk
1/2 tsp salt
2 large eggs
1 Tablespoon baking powder
1/2 cup (1 stick) butter, melted
Instructions
Preheat oven to 350 degrees.
Spray pan with cooking spray.
Put the pan into the oven to heat up as the oven preheats.
In a two cup liquid measure, pour 1 1/4 cups milk. I use whole milk, but you can use half and half, sour milk, buttermilk…whatever you like. If you have some milk that is ready to turn…use it up.
Melt a stick of butter, either on the stove or in the microwave.
Lightly beat 2 large eggs into the milk.
I use my stand mixer for everything, but you can mix this by hand.
In a large bowl, place the dry ingredients, and make a well. Then mix in the sugar.
Pour in milk and eggs gradually, while mixing on low speed. Make sure the melted butter has cooled somewhat, or it will start to cook the eggs when you add it. Add it in slowly, beating all the ingredients together.
With extreme care and potholders, remove the cast iron pan from the oven and pour the batter into it, scraping the bowl well. You may hear a satisfying sizzle!
Carefully place it into the middle of the oven, and bake it for 35 minutes. It should crown nicely, and will be done when a tester comes out clean.
You can serve it hot or cold. Store it airtight.