Cast Iron Cornbread
Миа фэрроу, джон кассаветис, рут гордон и др.
Recipe Summary Cast Iron Cornbread
When it comes to deciding what to bring to a cookout, this super easy cast iron cornbread is the clear winner. You don't even need a cast iron pan! Ribs or brisket are great, though not cheap, while a bag of chips is just weak sauce. On the other hand, this cornbread is very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat. In fact, you'll probably be asked to bring it to the next gathering!Ingredients | Rosemary's Baby Cast 1968½ cup unsalted butter1 cup cornmeal½ teaspoon fine salt1 pinch cayenne pepper3 tablespoons honey, or to taste2 large eggs1 ½ cups buttermilk1 cup self-rising flourDirectionsPreheat the oven to 400 degrees F (200 degrees C).Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skilletBake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.Chef's Notes:To make your own you self-rising flour, sift together 1 cup of all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine salt.You can add things like hot peppers, cheese, and fresh corn, as well as adjust the texture to your tastes.As far as the butter amount goes, I'd usually use 4 tablespoons for the batter, and maybe only one or two for the pan, but this time I decided to melt the whole stick. It was borderline too much, so maybe keep that in mind if you don't want it too rich.I use a lot of buttermilk, since I don't care for a super-dry, crumbly cornbread, but if you do, simply reduce the amount to 1 cup.Info | Rosemary's Baby Cast 1968prep: 10 mins cook: 25 mins total: 35 mins Servings: 8 Yield: 8 servings
TAG : Cast Iron CornbreadBread, Quick Bread Recipes, Cornbread Recipes,