I re-seasoned my cast iron pan a few months ago and have really been playing with it during the Covid Malaise. Its an incredible pan for its versatility and longevity. You can use cast iron on the stove top or in the oven and if properly cared for these pans last 100’s of years. I love the high heat sear you can get that I can’t duplicate with my non stick cookware. Cast iron retains heat greater than steel and aluminum because of it’s thickness and irons heat retaining properties.
It was my goal to get that REAL CRUST on my cornbread and my newly seasoned cast iron skillet signaled that THIS WAS THE DAY. Here we go!
Cornbread assembly at the ready!
There are many cast iron skillet recipes on the internet. Most are very similar. I settled on one from the food network.
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
1.Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
Whisk in the milk, buttermilk, and eggs.
Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
3. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
A pat of butter to taste…
Be sure to keep an eye out for the next tummy-rumbling post from Chris and scroll down to view our rug pairings for this culinary inspiration.