CAST IRON CORN BREAD

Cast Iron Corn Bread image

True Southern corn bread: crispy, unsweetened, and dry enough to suck all the moisture out of your mouth! Serve hot with butter, syrup, black-eyed peas--you decide!

Provided by tresbeau

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 42m

Yield 8

Number Of Ingredients 6

Ingredients

2 eggs
1 ½ cups milk
2 ½ cups self-rising white cornmeal
½ teaspoon salt
3 tablespoons vegetable oil
2 tablespoons shortening

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.
Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.
Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.
Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.

Nutrition Facts : Calories 242 calories, Carbohydrate 29 g, Cholesterol 50.2 mg, Fat 11.8 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 2.6 g, Sodium 657 mg, Sugar 2.3 g