Viewing post #1225156 by vic
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Joyanna and I made corn bread last night with my new cast iron skillet (Amazon lightning deal, just in time to take it camping last month)... we used the stone ground cornmeal we got at the apple festival, ground by nearly 200 year old water wheel. Oh, my!! I've never actually made corn bread in a skillet before (mine always had not-so-oven-proof handles), and it was awesome. We didn't have buttermilk on hand, so used sour cream and 2% milk, sort of following Joy of Cooking but fiddling a little with the proportions.
1. preheat oven to 425'F while crisping a slice of bacon in the skillet (to grease up the bottom). I put the skillet on the stove so I could keep a better eye on it.
2. Combine 1 1/2 cups cornmeal, 1/2 cup all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon sugar (I hear you southerners groaning; too bad!), pinch of salt.
3. beat 2 eggs in the bottom of a 2-cup measure. Add roughly 1/2 - 3/4 cup sour cream. Add milk until it reaches 2 cup mark (1 1/2 cups milk plus sour cream).
4. Make a well in the dry ingredients, dump in wet ingredients. Stir with fork just until dry ingredients are moistened.
5. Either crumble bacon or remove & eat. Heat skillet until bacon fat smokes. Pour in batter and immediately put into hot oven. Bake 20-25 minutes until bread pulls away slightly from sides of pan, springs back to a touch, and/or inserted toothpick comes out clean.