Cast Iron Skillet Cornbread
Pre-heat oven to 400*F.
*2 cups Corn Meal
*2 cups Whole Wheat Pastry Flour
*2 tablespoons Baking Powder
*1 cup Granulated Sugar
*2 teaspoons Sea Salt
Sift together the dry ingredients into a mixing bowl.
*2 cups Buttermilk, or 2 cups Milk with 1 teaspoon Vinegar, slightly warmed
*4 Eggs, room temperature
*1/2 cup Butter, melted
*1/2 cup Honey
Whisk together in bowl the wet ingredients.
*1/4 cup Extra Light Olive Oil, for cast iron skillets
Add the wet ingredients to the dry ingredients mix together until combined.
Then pour in the olive oil into a heated cast iron skillet. (On medium heat, on stove, heat the cast iron skillet until hot.)
Then add the oil and corn bread dough mixture. Do the same for the corn shaped cast iron skillet but use a pastry brush, brush each corn shape with olive oil.
Bake at 400* F. for 9-10 minutes in **Corn Bread Corn Shape Skillet.
Bake at 400*F. for 23-25 minutes *Large Cast Iron Skillet.
Recipes will make and fills one “corn” corn bread shape baking skillet and one large cast iron skillet or it can fill into 1 large skillet.
Also see White Chicken Chili
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