Making corn bread in the cast iron skillet is one of my all time favorite things. To be honest I don’t really like it unless it’s cooked this way. Every time I try it cooked other wise it’s different, less moist, doesn’t seem to have a burst of flavor either. This is the easiest, and best one I’ve come across, plus you can change it up to make Green Chili corn bread, or turn it into muffins, even put real corn into it for some more flavor.
1 cup flour
3/4 cup cornmeal
2 to3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup cooking oil or melted butter (melted butter is better)
In a medium bowl stir together flour, cornmeal sugar, baking powder and salt.
Add the 1 tablespoon butter to a 10 inch cast iron skillet. Place in a 400F degree oven about 3 minutes or until butter is melted. Remove from oven. Swirl butter till it coats the bottom and sides of the pan.
Mean awhile in a small bowl combine the eggs milk and oil. Add egg mixture to the flour mixture and stir till moistened. Pour batter into the hot skillet . Bake 15-20 minutes or until toothpick inserted into the center comes out clean.
**To make Green Chili Corn bread Prepare the same expect fold in 1 cup shredded cheddar cheese or Monterey Jack, and a 4ounce can of diced green chilie peppers (drained) into the batter. Fold and pour into the pan as directed.
To make muffins omit the 1 tablespoon butter you’d use for coating the pan and grease 12 muffin cups, filling two thirds full. Bake at 400F about 15 minutes or until lightly brown and toothpick comes out clean.