Brown Butter Skillet Cornbread Recipe - This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. (Photo: Andrew Scrivani for The New York Times)
Skillet Cornbread Cast Iron Sweet Southern Side Recipe! Add it to your menu this week, and serve it up with dinner for a new family favorite!
Alabama Corn Sticks (Cast Iron Pan Recipe) Used Red Mill gluten free cornbread mix. Use 2 corn stick pans next time.
2 tb bacon grease 1 3/4 c self-rising white cornmeal 1 1/2 c full-fat buttermilk 1/4 c all-purpose flour 1/4 c vegetable oil Heat oven 450. Place bacon grease in cast iron skillet, place skillet in oven while it heats. Whisk cornmeal, flour. Stir in buttermilk, vegetable oil until smooth (creamy and pourable). Once skillet is hot, remove from oven, pour in the batter. Bake until cornbread is browned, 15 minutes. Run knife around edges of pan. Immediately turn out on cutting board, bottom up.
Every serious chef uses his or her Dutch oven constantly, and probably cast-iron skillets of every size too. Lodge Logic has supreme quality products and they are a fraction of the cost of the French Le Creuset line.