Cast Iron Sweet Cornbread
Enjoy the comforting warmth of sweet cornbread baked to perfection in cast iron skillet. Learn the secrets of golden crust and fluffy center.
Equipment
- Cast iron skillet we use #8 or #9
Ingredients
- 1 cup flour
- 1 cup cornmeal
- 2/3 cup sugar
- 1 teaspoon salt
- large egg
- 1 stick melted butter
- 3 1/2 teaspoons baking powder
- 1 cup milk
- 15 ounce canned corn
Instructions
- Preheat your oven to 400F.
- In a bowl, add the flour, cornmeal, sugar, salt and baking powder. Mix together. Add the butter and mix.
- Add the egg and milk and incorporate. Then add the sweet corn in last and stir.
- Butter up your #8 or #9 cast iron pan zealously. Be generous and make a mess. This is how you get a crispy crust on the outside.
- Pour the mix into the cast iron pan and bake for 25 minutes, or until the toothpick comes out clean.
- IF you put in creamed corn, you may need around 15 minutes additional cooking time.