Skip to content
Find file
Fetching contributors…
Cannot retrieve contributors at this time
25 lines (20 sloc) 1.12 KB

Title: Cast Iron Corn Bread
Author: Chris Prather Date: 2006-01-29 17:10:36

Cast Iron Corn Bread

Cooking with Cast Iron

Skillet Corn Bread

You Will Need:

  • 2 cups Corn Meal
  • 1 egg (beaten)
  • 1 cup milk
  • 1/4 cup oil
  • 1 tablespoon sugar

To Prepare:

Heat oven to 425 degrees. Grease the inside of your 8-inch cast iron skillet and place it in the oven. In a medium or large bowl, beat your egg and add milk and oil. Stir in sugar, then cornmeal, just until moistened. The batter should be lumpy - do not overmix. Carefully remove your skillet from the oven and pour in the batter. Return to oven. Bake for 20-30 minutes. The top of your cornbread should be golden-brown and a toothpick inserted in the center will come out clean when the bread is done. Serve warm.

This is currently in the oven baking, hopefully it will go well with the beans and rice for lunch tomorrow.

EDIT: As it's given here is a very ... let's say ... traditional ... corn bread. You might want to modify the receipe a bit.

Jump to Line
Something went wrong with that request. Please try again.