Cast Iron Skillet Corn Bread

Recipe courtesy Alex Guarnaschelli
Show: Alex's Day Off Episode: Dinner and a Movie
TOTAL TIME: 55 min
Prep: 15 min
Inactive Prep: 15 min
Cook: 25 min
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

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Directions

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

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  • on November 17, 2014

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    great cornbread. ive used it off foodnetwork for years. if you don't like sweet take out or use less sugar its that easy. not healthy at all with the butter but it sure is delicious.

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  • on November 19, 2013

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    Not very good. It tasted like cornbread cake rather than corn bread. It was overly sweet and a little gummy.

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