My husband doesn’t love cornbread. However, he adores me and I love cornbread. So for the last several weeks he has been working on creating the best cast iron skillet cornbread recipe possible. I am the taste tester, and I have to admit it’s a wonderful job. 🙂
We discovered a few important things in the testing process.
- Make sure the cast iron is hot when you pour the batter in.
- Always butter, not lard or shortening.
- Ultra Gel makes the texture much better and hold moisture but means more buttermilk.
- Honey or jam is good, but not required for consumption.
Cast Iron Skillet Cornbread
1 cup cornmeal
1/3 cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 Tablespoon UltraGel (maybe a little more)
1 egg, beaten
1 cup buttermilk
1 spoosh vanilla
2.5 Tablespoons brown sugar
Butter for the skillet (or bacon grease!)
Place 12” skillet in oven and heat to 400 degrees. Mix dry team together, then mix wet team. Just as pan is hot combine teams and add around a tablespoon of butter to the skillet. Move it around to coat evenly. Pour in batter and put in oven. Cook for 15 – 20 minutes or until lightly browned, the batter pulls away from the sides slightly and a toothpick comes out clean from the center.
Allow to cool for 10-15 minutes before flipping out onto a wooden board. Serve with toppings as desired.