Cast Iron Skillet Cornbread
Cornbread can be made many different ways. It is very easy to make. Even though I made mine in my cast iron pans, they can be made in cupcake pans or a bread pan as well. I created this cornbread recipe and the texture is nothing like you get in restaurants. It is moist, delicious and doesn’t fall apart when you spread butter on it. I made these shapes in three different cast iron pans. The top pan I purchased new in Amish Country a few years back. The frying pan I have had for years. The corn shaped pan was given to me by my mother. I just love passing on things from generation to generation! These cast iron pans will last forever as long as they are cared for properly.
I just love these pans! I am so thrilled to use the same pan my Mom used!
In a medium bowl, with a whisk, combine dry ingredients.
Add cold butter and using a pastry blender mix with dry ingredients until butter turns into small little pea size balls.
In a small bowl whisk eggs.
In a small bowl, I used my measuring cup, whisk together milk and yogurt.
Whisk egg mixture with yogurt mixture.
Pour into the dry ingredients bowl and using a fork, mix just until combined.
This next step is optional. I love jalapeño peppers in my cornbread but my husband doesn’t. I bake half the cornbread first, add the chopped jalapeno’s and finish baking.
If using a cast iron pan, preheat the oven with the pan and leave the cast iron pan in the oven until ready to bake. Carefully take the pan out of the oven and immediately heavily grease the pan. I use a brush to make sure the entire pan is covered with grease or it will stick. I save my filtered bacon grease and use that to grease the pan. It gives the cornbread the best flavor! You can use shortening or lard if you don’t save your bacon grease.
Pour batter about halfway up whatever shape you are using. Since I used cast iron and it was screaming hot, the batter starts to cook immediately as in the picture above. I only filled these half way! If you are not using cast iron, you won’t preheat the pans so it won’t do this. If you are using a large skillet, pour all of the batter in as long as it doesn’t fill it more than about 3/4 the way.
Place in a preheated 425 degree oven for about 15 minutes or until the bottom is golden brown.
Butter while still warm and enjoy!!!!
Cast Iron Skillet Cornbread
1 cup flour
1 cup yellow cornmeal
4 tsp baking powder
1/4 cup sugar
1 tsp salt
1/4 cup cold butter, sliced
1 small container plain Greek yogurt
bacon grease, lard or shortening
2 Jalapeño peppers, chopped-optional
Preheat oven and cast iron pans to 425 degrees. If not using cast iron, leave them out of the oven. In a large bowl whisk together dry ingredients. Cut in the cold butter slices until butter forms a small pea size. In a medium bowl, whisk eggs together. In a 2 cup measuring cup place yogurt and add enough milk to equal 1-1/2 cups. Whisk together until smooth. Pour into egg mixture and whisk together. Pour that mixture into the dry ingredients. If using jalapeño peppers add them now. Using a fork, mix just until dry ingredients are all wet. Mixture will be lumpy, do not over mix. Carefully take the cast iron skillet out of the oven. Using either bacon grease, lard or shortening grease the pan with a brush making sure it is completely greased. Pour batter in about halfway up. The batter will start to cook immediately. Put back in the oven and cook for about 15 minutes. Depending on what type and size pan you are using, the time may vary so watch it carefully. Once the bottom is a golden brown they are done. Use a non abrasive spatula and release bread from the pan. Immediately place cornbread on a cooling rack. Let cool for about 5 minutes and serve warm. Store leftovers in an airtight bag.