CAST IRON SKILLET CORNBREAD

Cast Iron Skillet Cornbread image

This is sort of in tandem with my other cornbread recipe because I learned to make cornbread two ways: Hard, more fried-like, and cake like. This is the second recipe in the cornbread series, and is the harder, more fried type.

Provided by TMize

Time 32m

Yield 1 six and a half inch skillet, 4-5 serving(s)

Number Of Ingredients 5

Ingredients

1 cup cornmeal mix
3/4 cup milk
1 egg
2 tablespoons oil -can use olive oil, I have not tested this with applesauce, just yet
1/2 cup sweet unsalted butter, -have used it instead of oil to prepare the pan. comes out delicious but mind you don't burn it

Steps:

1. Pre-heat oven to 350°.
2. Mix batter- if using butter, cut off about two tablespoons for the pan, melt the rest and mix it into the batter. If using oil, use 1 tablespoon in the skillet.
3. Put 1 or 2 tablespoons of oil in skillet and heat on low flame on stovetop burner.
4. When oil in skillet is begins to smoke a little, pour in batter.
5. Bake at 350° for 20 minutes.
6. Broil or toast for 1 or 2 minutes.

Nutrition Facts : Calories 310.8, Fat 32.7, SaturatedFat 16.9, Cholesterol 120.3, Sodium 43.2, Carbohydrate 2.2, Sugar 0.1, Protein 3.3

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