Category Archives: Breads

Cast Iron Skillet Cornbread

I found this recipe while hunting for a good cornbread made from scratch that contains butter (not oil).  I chose this one on the basis of the reviews and I trust Alex’s recipes.  I adjusted the ratio of cornmeal to flour, and reduced the sugar a bit so it’s not quite as sweet and cake-like as some. We loved it and now it’s our family go-to cornbread recipe.

Adapted from:
https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe-2012669

Yield:  8-10 servings

  • 1-1/2 cups coursely ground cornmeal
  • 1/2 cup all-purpose flour
  • 2 T granulated sugar
  • 1 tsp. kosher salt
  • 2 tsp. BP
  • 1/2 tsp. BS
  • 1/3 cup whole milk
  • 1 cup buttermilk (substitute: combine 1 cup milk + 1 Tbsp. vinegar, let sit 5 minutes)
  • 2 eggs, slightly beaten
  • 8 Tbsp. unsalted butter, melted

Preheat oven to 425F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, BP, and BS.  Whisk in the milk, buttermilk, and eggs.  Whisk in almost all of the melted butter, reserving about 1 Tbsp. for the skillet later on.

Carefully(!) remove the hot skillet from the oven.  Reduce oven temperature to 375F.  Coat the bottom and sides of the hot skillet with the remaining butter.  Pour the batter into the skillet and place it in the center of the oven.  Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.  Allow to cool for 10-15 minutes and serve.

NOTES:

  • In our [48-year-old small] oven, it baked 20 minutes to done.  Then, I placed it under the broiler for 2-3 minutes to brown the top.  KEEP AN EYE ON IT, or your masterpiece will burn!

 

Special Herb Bread

This recipe was published in the Food section of the Los Angeles Times in the mid-1980’s. I’ve made it many times and it’s always a hit. It’s an excellent bread to serve at a BBQ — try heating it, wrapped in foil, on the grill. The spread could also be served on the side for any bread or rolls, or to add on top of steak, fish, potatoes, or anything on which you want a dollop of herb butter.
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Green Chile and Cheese Cornbread

I found this recipe at Saucy Sally’s Site. I’ve served it at two baby shower luncheons where it was a big hit. Original source:  Bon Appetit, July 1989, page 78; posted here with Sally’s permission.
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Flaky Baking Powder Biscuits

These delicious biscuits melt in your mouth! The recipe comes from Farm Journal’s Country Fair Cookbook, one of the many cookbooks in Rita’s collection.
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