For this month's SRC, I got to choose a recipe from Miz Helen's Country Cottage. She's got lots of country and comfort foods, so I wasn't quite sure where to begin! After going over many, many recipes, I finally narrowed it down to Strawberry Jalapeno Muffins, Baby Bella Bites, and Cornbread. From there, I picked this recipe. Her grandma gave her the recipe, so you know it's good. After all, what kind of grandma passes down a bad recipe? Certainly not Miz Helen's! I also liked how the cornbread was baked in her grandma's skillet. I've only made a Creamed Corn Cornbread in my cast iron skillet, and I wanted to try a more traditional cornbread this time around.
Yield: 8 servings
|226 grams||8 ounces||1.5 cups||corn meal|
|1.5 tablespoons||baking powder|
|63 grams||1/2 cup||flour|
- Gather all materials.
- Form Wet Team by mixing milk and egg.
- Form Dry Team by combining corn meal, flour, baking powder, and 2 tablespoons butter.
- Cut butter into Dry Team.
- Combine Dry Team and Wet Team.
- Carefully remove cast iron skillet from oven and melt remaining 2 tablespoons of butter.
- Make sure butter coats entire bottom surface of cast iron skillet.
- Pour cornbread batter into cast iron skillet.
- Bake at 425F for 15-20 minutes.
Methods with Images:
|1. Gather all materials.|
|2. Form Wet Team by mixing milk and egg.|
|3. Form Dry Team by combining corn meal, flour, baking powder, and 2 tablespoons butter.|
|4. Cut butter into Dry Team.|
|5. Combine Dry Team and Wet Team.|
|6. Carefully remove cast iron skillet from oven and melt remaining 2 tablespoons of butter.|
|7. Make sure butter coats entire bottom surface of cast iron skillet.|
|8. Pour cornbread batter into cast iron skillet.|
|9. Bake at 425F for 15-20 minutes.|