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#87048 Jul 10th, 2007 at 05:32 PM
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Northern Star
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2/3 cup white sugar
1/2 tsp salt
1/3 cup soft butter or margarine
1 tsp vanilla
2 small or medium eggs or 1 large or extra large egg
1 tbsp baking powder
3/4 cup cornmeal
1 and 1/3 cup milk
2 cups flour

Beat sugar, salt, butter and vanilla til creamy. Add eggs, beat in.

Mix flour, cornmeal and baking powder together.

Alternate flour mix and milk slowly into egg mixture, blend well for a minute with mixer.

Bake 400* oven in a lightly greased iron skillet for 20-25 minutes.

Sometimes I bake it in a greased and floured cake pan, reduce heat to 375* and cook a little longer for that one.


~~Tam~~Those who think country life is simple....have never lived on a farm.
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Hey I LOVE cornbread and have always wanted to try making it with an iron skillet versus, muffin pan/ glass pyrex dish etc. Anyhow, question is....is there a difference in taste when you make it with the iron skillet? Or is it just a matter of shorter baking time??


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It gets a thicker, crustier bottom and sides in the skillet. I think the skillet I use is a 10 inch also.


~~Tam~~Those who think country life is simple....have never lived on a farm.
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#87646 Jul 11th, 2007 at 11:07 AM
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That sounds great Tamara! Thanks for sharing it!

#87688 Jul 11th, 2007 at 12:40 PM
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I like to toss frozen blueberries into the batter. Or cranberries.
I love cornbread !

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I adore cornbread too. I could probably adjust this recipe for my special diet and reduce the amount of baking powder and salt and it would still be good. It wouldn't rise as much, but it would still be good. I always prefer cornbread in a cast iron pan as well, but I will truly eat it anyway I can get it!


Merme


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Merme #125435 Sep 7th, 2007 at 08:13 AM
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Merme, is yeast as a leavening agent a better proposition for you? You should maybe keep a jar of starter dough in your fridge. You can make a yeast cornbread fairly simply and quickly. You could also reduce the amount of sugar by drastic amounts. Add a little sugar-free syrup if you like it sweet.


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Tina #125440 Sep 7th, 2007 at 08:19 AM
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If you cook in a cast iron pan, you also get the benefit of extra iron in your diet. When I was cooking baby food for my eldest, the nutritionist highly recommened cooking in a cast iron skillet for that reason.


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Tina, can you use starter dough for cornbread?

Yeast would be far better for me.

Merme


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#125492 Sep 7th, 2007 at 10:25 AM
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Originally Posted by afgreyparrot

Wow...what a difference geography makes! lol


This is true Cindy because I have never made cornbread in an iron skillet! why Didn't know people made it that way! I bake it in a glass pan or make corn muffins in a muffin pan.

#126048 Sep 8th, 2007 at 05:58 AM
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I dunno if it is geography as much as modernization. Early settlers in Minnesota made cornbread in the iron skillet. I think people in general all around the country started making the switch to other type pans thinking they were lighter in weight, easier to handle and in some ways easier to care for.

I grew up in PA and knew people who made it both ways. My mom was a farm girl from NJ and made hers in an iron skillet.

Merme


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This recipe is fab-boo!!! Everyone ate it the whole thing (and I just got crumbs!). [I hate kids.]
madd kat


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