Cast Iron grill Pans Cornbread Recipe – Crispy and Delicious
Cornbread in Cast Iron Grill Pans
Ok so whoever posted a pic several weeks ago in our group of cornbread made in this type of skillet.. THANK YOU! This skillet wasn’t my favorite cast iron piece at first. In fact, after using it to make burgers over the weekend, I was ready to stash it away (maybe in the basement) and never use it again. BUT then I decided to try making cornbread yesterday, half expecting a disaster. To my surprise, the crispiness was amazing. I think this was the best cornbread I have ever made. This skillet is now my go-to for cornbread. I would have never thought of using it for cornbread if I hadn’t seen it here.
Today I made full cornbread using my mom’s recipe. This skillet is now my go-to for cornbread. I would have never thought of using it for cornbread if I hadn’t seen it here.
Ingredients:
I wish I would have had bacon grease. Instead I just spooned some Crisco in (didn’t measure but probably about 2 tbsp) since it was my first time trying I wanted the assurance of Crisco lol. I heated it in the oven to 400 and then poured my batter in and baked about 20 minutes. My oven is a convection.
- 1 egg
- 1 1/2 cups buttermilk (because I had some I needed to use up)
- 1 1/2 cups cornmeal
- 1/2 to 3/4 cup flour (I used self-rising)
- 1/2 cup oil
- A couple spoonfuls of sugar (since I was using buttermilk)
Instructions:
- Preheat oven to 400°F.
- In a mixing bowl, combine all ingredients and mix until well blended.
- Spoon Crisco into a cast iron skillet (about 2 tablespoons), then heat in the oven until melted and hot.
- Pour the batter into the hot skillet.
- Bake for about 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Enjoy your crispy, delicious cornbread!
