Corn Bread (Cast Iron Skillet)
This cornbread is made inside a cast iron skillet. This method creates a crunchy bottom, yet the rest is tender and delicious!
The "magic" is in preparing the pan for baking.
Oil is added to the bottom of the skillet and heated BEFORE the batter is added to the pan. This is what makes the bottom crust crunchy. We refer to this as a "cake" of cornbread and it is often served with vegetable soup, chili, collard greens, or beans cooked with ham hocks.
1 1/2-2 tablespoons canola oil (depending on size of pan)
1 1/2 C corn meal (Not cornmeal "mix".)
3 tablespoons flour
1 tsp baking soda
2 cups buttermilk or 1 2/3 cups regular milk
1 teaspoon salt
Preheat oven to 450 degrees.
Combine flour, corn meal, egg, salt, milk and baking soda in a bowl. Mix well with a whisk.
Begin preparing the pan by adding the oil to the skillet. Make sure it covers the entire surface. The amount will depend on how large the skillet is. Add just enough to cover the bottom of the pan.
Heat the skillet on top of the stove until the oil is hot. Remove from heat.
Pour the batter into the hot skillet.
Bake on 450 degrees for about 30 minutes or until the top is golden brown.