Corn bread baked in cast iron cornbread pans
My apologies for the late post. Our internet has been down all day. Isn’t it funny how we take for granted something as remarkable as internet service way up here, and how put out we feel when that satellite dish fails us? Well, we’re back up and running, and feeling pretty silly for having been so grouchy about it all…
At last… the recipe for cornbread.
Doesn’t sound like anything worth waiting for, perhaps, but hold on there… this is no ordinary cornbread. I’ve seen this devoured in a most gluttonous manner by some. As I mentioned I think my sister comes here for the soup alone, but I wonder sometimes if her daughter visits me just for my corn bread.
Look at the ingredients here. This is not your ordinary corn bread. You can see by just the recipe you’re in for a treat.
The recipe started as a corn muffin recipe found in Cook’s Illustrated. I altered it ever so slightly, and bake it in my old cast iron corn bread pans. It also works super baked in one large or two smaller cast iron skillets.
I hope you try and enjoy.
Corn Bread
Preheat oven to a medium hot setting, about 400 degrees.
In the corn bread pans, I divide into each section and melt:
1 stick butter
2 tablespoons margarine
When melted, swirl the pans around to coat the bottom and sides. Then pour the butter/margarine into a medium mixing bowl. Cream in:
¾ cup sugar
Then add:
½ cup milk
¾ cup sour cream
2 eggs
Mix it up well, then add the dry ingredients, folding them in all at once and blending just until smooth:
2 cups all purpose flour
1 cup cornmeal
1 teaspoon baking powder
½ teaspoon baking soda (make that a full teaspoon for you folk in the low lands)
½ teaspoon salt
Spoon the mixture evenly into the two corn bread pans, or about ½ – ¾ inch depth into the cast iron skillets. Bake between 15 – 20 minutes until the tops and sides are all crisp and golden brown and the centers are slightly crackled.
I let this cool in the pan for just a few minutes, then use a butter knife to loosen the edges and prop up each wedge onto the sides of the pan for cooling. Best served still a little bit warm…
the cast iron cornbread pans cured with melted butter