Cast Iron Corn Bread Best Family Recipes

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Cast Iron Corn Bread

"True Southern corn bread: crispy, unsweetened, and dry sufficient to suck all of the moisture from your mouth! Serve hot with butter, syrup, black-eyed peas--making a decision!"

Ingredients :

2 eggs
1 1/2 cups milk
2 half of cups self-rising white cornmeal
1/2 teaspoon salt
three tablespoons vegetable oil
2 tablespoons shortening

Instructions :

Prep : 15M	Cook : 8M	Ready in : 42M

Preheat oven to 450 tiers F (230 levels C).
Whisk eggs together in a huge bowl till light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir till batter is smooth.
Place shortening in a ten-inch forged iron skillet; warmness skillet inside the preheated oven until shortening is liquefied, 2 to a few minutes. Remove skillet and pour in batter.
Return skillet to oven and bake until corn bread is gently browned, 25 to 30 minutes.
Remove skillet from oven right now and cover with wood cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into eight wedges.

Notes :

If you are now not the use of self-growing cornmeal, add about 1 teaspoon baking powder to your recipe.
For actual Southern taste, fry up some bacon to your skillet ahead and use it in place of the shortening.
Do not depart corn bread in skillet after baking, or you'll have a crumbly, broken mess on your fingers.
Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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