6-INCH CAST IRON SKILLET CORNBREAD
For two of us, I hate making a large skillet cornbread. After a lot of math, I came up with this version to be made in a small, 6 inch cast iron skillet.
Provided by Carolyn Haas
Categories Other Breads
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 425ºF and put 6 inch cast iron skillet in the oven to heat up.
- 2. Meanwhile, whisk together the dry ingredients. Whisk in the milk, buttermilk and egg. Whisk in the 3 tablespoons melted butter.
- 3. Remove skillet from oven and reduce the oven to 375ºF.
- 4. Add the remaining butter to the hot pan and swirl it around to melt and coat the bottom and partway up the sides.
- 5. Pour batter into pan, put pan into oven and bake for 20 minutes until toothpick put in center comes out clean.
- 6. Let cool about 10 minutes before serving.
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