Cast Iron Cornbread
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Golden, crispy-edged cornbread baked in cast iron.
Ingredients
1¼ cups cornmeal
¾ cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
4 tbsp brown sugar
1¼ cups frozen corn
2 large eggs
1⅓ cups whole milk
4 tbsp melted butter, cooled
1 tsp vanilla extract
Instructions
1
Preheat oven to 425 degrees
2
Grease and flour 10-inch cast iron pan (bakers pan spray with flour will also work well)
3
Whisk together all of the dry ingredients in a large bowl
4
In a separate bowl whisk the 2 eggs
5
To the eggs add and whisk together: 1. Milk 2. Vanilla extract 3. Butter
6
Add wet ingredients to the dry ingredients and fold to combine. Do not over mix.
7
Scrape all the batter into your cast iron pan evenly
8
Bake for 23 minutes or until a toothpick comes out clean after sticking the middle of the cornbread