iron skillet cornbread - dee dee's

How To Make iron skillet cornbread - dee dee's

• 1

  Preheat oven to 475 degrees. Yes that hot!
• 2

  Get that skillet ready! Pour a little cooking oil in each section to just cover the bottom. You can use any iron skillet, it doesn't have to be sectioned. Make sure the whole bottom of pan is covered with oil by rolling skillet around to spread it. Sprinkle a little cornmeal over the bottom of your skillet. This prevents your cornbread from sticking.
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  3

  Put the skillet in the oven while you mix up the batter. This will get your skillet ready for the batter. You want that cornmeal in the bottom of the skillet to start browning before you pour the batter in.
• 4

  I use a large (8 cup) measuring cup to mix up my batter. Start with cornmeal and a pinch of salt; add buttermilk, egg and about 3 Tbsp vegetable oil. Notice I didn't tell you how much buttermilk. You will start by adding about 3/4 cup. You want that batter to pour into your skillet. You can add more buttermilk a little at a time until it will pour easily. You don't want batter to thick or to thin.
• 5

  Once cornmeal on bottom of your skillet is golden brown, pour your batter in to skillet. It should start cooking as you pour.
• 6

  Bake for 15 to 20 minutes. The top should be a light golden brown.
• 7

  NOTE: Everybody's oven is different, so keep an eye on your bread to make sure you don't under cook it or burn it. Once you get a feel for it, you won't have any problems.
• 8

  NOTE: Some like sweet cornbread, I prefer it without sugar, however, if you like it sweet you can add a little sugar to this recipe. Happy Baking!
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