Wednesday, July 28, 2010

Skillet Corn Bread

I have a favorite recipe for cornbread from Redstone Restaurant, but I typically make it in the "regular" oven in a "regular" pan. However, I have always wanted to try cast iron corn bread... This was my feeble attempt, and I was quite pleased. The cast iron skillet worked perfectly in the hearth oven! The temperature must have been evenly distributed, it was crisp on the top and bottom, yet really moist in the center!

Corn Bread
adapted slightly from Redstone

3/4 cup cornmeal
3/4 cup flour
1 1/2 tablespoons baking powder
4 eggs
3/4 cup sugar
1/2 can cream corn (7 oz)
2 oz diced green chilies (optional)
1/4 cup melted butter
1/2 cup shredded cheese (monterey jack and cheddar blend)

Mix ingredients in order listed. Pour into 8" or 9" cast iron skillet, or 3 small ones...
Bake with flame at about 450 degrees. It takes about 20 minutes or until a clean birch stick comes out clean (in case you forget the toothpick) (:
This is really good with maple butter...pure north shore maple syrup mixed into butter...mmmm

Looking forward to hearing about some other cooking adventures in the neighborhood brick oven on the shore!


1 comment:

  1. This cornbread is amazing made in the oven...I'm sure its even better in the brick oven!