Thursday, September 9, 2010

Dangerous Texas Skillet Cornbread

This recipe requires the use of a cast iron skillet or dutch oven, and is written for one approx. 9" in diameter.

It's dangerous for 3 reasons:

1. It's not health food.
2. You can threaten people with a heavy skillet.
3. It's delicious.

The recipe is from Karen McEvoy of Comanche, TX, a co-worker at Wilderness Wind Camp this summer and a proud Texan (although one that loves the North Woods!). It's a typical cornbread recipe, but it's given a crisp, delicious crust by the recipe technique. I'd imagine that other cornbread recipes would work as well- maybe even gluten free ones, I'd venture.

2 1/2 c flour
1 1/2 c cornmeal
1/2 c sugar
4 tsp baking powder
1 tsp salt

2 c milk
1/2 c veggie oil
2 eggs

1 stick butter

Mix wet and dry ingredients separately (except for the stick of butter), then combine. Melt butter in cast iron skillet on stovetop. Pour batter into skillet and cook on stovetop over medium heat until it bubbles around the edges. Then, bake in 400 degree oven for 20-30 min, until golden brown/ a knife comes out clean.

Cornbread & Beans Variation:

Omit butter. Make some pinto beans or crack open 2 cans of refried beans. Place prepared beans in the bottom of the pan, and pour cornbread batter on top. Bake as before. Time may need adjusting.


Post a Comment