Ziggy Becket (ziggybecket) wrote,
Ziggy Becket
ziggybecket

[Cooking] Corn Bread


Corn Bread

I really do enjoy corn bread. But usually when I have it it's always too sweet. I know it's supposed to be sweet, but... not candy sweet you know?

So I finally break down and try to make one on my own. Also, so I can try out using my new cast iron skillet. X-D I got that and a KitchenAid immersion blender. I dunno what I'm gonna do with that blender yet, but it will be awesome! :D


Modified from this Skillet Cornbread recipe from FoodNetwork.com.

3/4 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
1 egg
1 cup fresh corn kernels (about 1 ear of corn) or 1 can (7 ounces) corn kernels, drained
Pinch paprika

Heat oven to 450 degrees F.

Place medium-size cast iron skillet (8 inches in diameter) in oven to heat.

Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium-size bowl. Whisk together the milk, 2 tablespoons of the melted butter and the egg in a small bowl. Stir milk mixture into flour mixture until evenly moistened. Fold in corn kernels until evenly distributed.

Using an oven mitt, carefully remove the hot skillet from the oven. Brush the bottom and sides of hot skillet with the remaining 1 tablespoon melted butter (butter will sizzle as soon as it hits the skillet). Pour the batter into the skillet, spreading it to the edges of the pan. Sprinkle top with the paprika. Bake for 20 to 25 minutes or until the top of the corn bread is golden and begins to crack slightly.

Remove skillet to wire rack and let corn bread cool 10 minutes. Invert skillet onto cutting board; remove skillet, leaving corn bread on cutting board. Cut cornbread into wedges and serve warm.


It was ok. Actually, I think I put too little sugar in the recipe. It called for 2 tablespoons but I went with 3 teaspoons instead. I didn't want it too sweet but then I under sweetened it. :( It's still ok though, the corn is actually really sweet on it's own, but next time it does need some help.

Also I can virtually double the recipe since I have a 10 1/2" skillet and the recipe is for an 8" one. So it barely even fills up half of the skillet.

Next time I'm also gonna try and use fresh corn instead of canned.

All and all not a bad try. And the best part? I get to eat all the crispy outside pieces. My favorite. :-9

PS. Wow, that picture looks pretty good. Golden brown and delicious, baby! :D
Tags: cooking, corn bread
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