Cornbread, Standard
Easy, non-sweet, iron skillet cornbread
Equipment
- 1 iron skillet, 10 inch
Ingredients
- 150 g corn meal, yellow
- 120 g flour, wheat, all purpose
- 10 g baking powder
- 3 g salt, kosher
- 10 fl oz buttermilk, low fat
- 1 ea egg, large, whole
- 50 g fat, bacon
Instructions
- Crank your oven to oven to 425°.
- Sift your dry ingredients together into a mixing bowl.150 g corn meal, yellow, 120 g flour, wheat, all purpose, 10 g baking powder, 3 g salt, kosher
- Whisk your buttermilk and egg together until homogeneous.10 fl oz buttermilk, low fat, 1 ea egg, large, whole
- Place a 10” cast iron skillet over high heat. Assuming you aren’t using a new pan, when it starts to smoke, add your bacon fat.50 g fat, bacon
- When the fat has melted, swirl around the pan to go up the sides. You can use a silicon basting brush to avoid burning yourself. I won’t judge. The point is,we need all food contact surfaces well lubed.
- Pour your wets into your dries and LIGHTLY mix with a fork. It does not need thoroughly incorporated. You are just trying to get everything wet.
- Pour the mixture into the skillet (work quickly, it’s cooking on the bottom), spread around and pop into the oven until the top starts to brown. Roughly about 15 to20 minutes. Your mileage may vary.
- Allow to cool a bit before cutting. The skillet should still be hot, but not enough to brand you.
Video
Nutrition
Serving: 1sliceCalories: 151kcal
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