Iron Skillet Corn Bread
1/4 cup vegetable oil
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
Freshly ground black pepper
1 large egg, beaten
1 cup buttermilk
2 tablespoons water
1/2 cup finely diced yellow onion (optional)
1/2 cup diced cooked bacon (optional)
3/4 cup fresh or canned whole kernel corn (optional)
Preheat the oven to 400 degrees. Pour the oil into a 10-inch cast-iron
skillet, and put the skillet in the oven while it preheats.
Meanwhile, in a large bowl, sift together the cornmeal, flour, baking
powder, salt and a few grindings of pepper.
In a bowl, whisk together the egg, buttermilk and water until blended. Stir
the liquid mixture into the dry ingredients, mixing together just until
moist; a few lumps should be evident.
Stir in any one or all of the optional ingredients, if desired.
Carefully pour the batter into the preheated oil in the pan. (A round
tempered glass pan might work, too, but it wouldn't have the crunchy texture
so prized in the South.)
Bake the corn bread until the top is golden brown and the sides have pulled
away from the pan, about 20 - 25 minutes. Slice and serve immediately.
Nordstrom Friends and Family Cookbook |
• Tue 18 Nov 2008 - Untitled Comment