Sunday, January 20, 2013

Skillet Corn Bread

On uber cold days like this, many people ask "Why do I live here?" Then I head into the kitchen to see how I can warm up. Since today are the final playoff games, chili is traditional favorite. That doesn't get the oven going to warm up the house though, Hmm...
Then I got it! Corn bread, it goes great with chili and I have been wanting to try a recipe using my cast-iron skillet. I went to Pinterest and Google to find a recipe that sounded good. I wanted one that used cream corn, but wasn't too soft or mushy.
I started with this Alton Brown Recipe. I didn't have any buttermilk so I took a cup of milk and stirred in a Tablespoon of lemon juice and let it sit for 5 minutes. I also made some other modifications based on the reviews.
Skillet Corn Bread:
2 cups yellow cornmeal
1 teaspoon kosher salt
2 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk substitute (1 cup of milk and 1Tbsp lemon juice)
2 eggs
1 can creamed corn
2 tablespoons bacon grease (Vegetable oil can be used)

Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the bacon grease in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

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