go to corn bread recipe
I used my cast iron skillet last night and decided to make some corn bread today. Anyone have a go to corn bread recipe that's a home run in your cast iron skillet?
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5 Comments:
Mark Bittman's recipe - I use melted butter and add extra + extra sugar. Sometimes I add some finely chopped canned jalapenos and maybe some grated cheddar:
http://bitten.blogs.nytimes.com/2008/09/26/recipe-of-the-day-cornbread/
Enjoy it!
MMinNYC at 6:53PM on 04/26/09
I use Alton Brown's "Creamed Corn Cornbread" recipe, found here: http://www.foodnetwork.com/recipes/alton-brown/creamed-corn-cornbread-recipe/index.html
I usually add around a tablespoon of honey. It has a fantastic crispy crust.
sobriquet at 7:57AM on 04/27/09
I always just use Jiffy and add fresh corn, jalapeno and cheddar to it. Sometimes I also add red peppers and cilantro. No one has been complaining ;)
orchidgirl at 1:44PM on 04/27/09
I usually just use the recipe that's on the Quaker cornmeal container, however, I have wanted to try the Alton Brown recipe mentioned above. Glad to know that it's a good one.
dmcavanagh at 3:45PM on 04/27/09
I have a go-to corn bread recipe except that I don't make it in a skillet. It's oven only as far as I can tell.
2 cups self-rising corn meal
1 cup regular flour
1/2 tsp extra baking powder
3 eggs
2/3 to 1 cup sugar
1/2 stick melted butter or margarine
Soy milk (about 1/2 cup) added bit by bit until the right consistency is reached.
Then I grease a pan and bake at 350 for 40 minutes or so, until the top starts browning.
Stufsocker at 2:41PM on 04/28/09