Prep 10 mins
Cook 22 mins
This is sort of in tandem with my other cornbread recipe because I learned to make cornbread two ways: Hard, more fried-like, and cake like. This is the second recipe in the cornbread series, and is the harder, more fried type.
- 1 cup cornmeal mix
- 3⁄4 cup milk
- 1 egg
- 2 tablespoons oil -can use olive oil, I have not tested this with applesauce, just yet
- 1⁄2 cup sweet unsalted butter, -have used it instead of oil to prepare the pan. comes out delicious but mind you don't burn it
- 1. Pre-heat oven to 350°.
- 2. Mix batter- if using butter, cut off about two tablespoons for the pan, melt the rest and mix it into the batter. If using oil, use 1 tablespoon in the skillet.
- 3. Put 1 or 2 tablespoons of oil in skillet and heat on low flame on stovetop burner.
- 4. When oil in skillet is begins to smoke a little, pour in batter.
- 5. Bake at 350° for 20 minutes.
- 6. Broil or toast for 1 or 2 minutes.
I am giving you 4 stars just cause it's an iron skillet recipe. I haven't made this yet, I have my own cast iron corn bread recipe that i love which isn't all that different from yours, but I just wanted to make one comment about the recipe. Never let your oil smoke unless it's because you are seasoning the pan. Once it starts to smoke, it's released a bunch of free radicals which is good while seasoning your pan and aides polomerization of the drying oil, and helps make a really hard seasoning shell. However; it's bad for using smoked oil to cook in, it creates off flavors and it's really bad for you to eat.<br/><br/>Fix that one bit and I'll give it 5 stars.
Very simple and quick. Loved it with beans and ham :)