Preheating cast iron makes a great crunchy crust! **I reserve 1 Tblsp of the called for butter and after the batter is mixed, remove the skillet from the oven, add the 1 Tblsp butter and spin it around to coat the skillet. Then pour in the batter and bake as normal.
This post HERE has three different flavors:
Orange-Rosemary, Jalapeno-Cheddar and Carmalized Onion-Bacon.
The recipe below is my go-to cornbread recipe, if you'd like it plain just leave out the Rotel.
1 C A/P flour*
1 C cornmeal
1 Tblsp baking powder
pinch of salt
1/4 C sugar
1 C milk
4 Tblsp butter, very soft**-reserve 1 Tblsp if using a cast iron skillet-see above
10 oz can Rotel, drained very well
- Place 10" cast iron skillet in oven and preheat to 400 degrees. Note: This can be made in a greased deep pie dish or 8x8 pan as well, no preheating necessary.
- Add flour (*since this mix will be a little wetter I added 2 Tblsp whole wheat flour to my measuring cup before topping it off with A/P), cornmeal, baking powder, salt, sugar, eggs, milk and butter to mixing bowl. Mix until just smooth.
- Fold in the Rotel.
- Pour into skillet or baking dish,
- Bake for approx 25 minutes or until done.
Spice things up and have a happy day:@)