Cast Iron Skillet Corn Bread

Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona.  The Hidatsa people of the Upper Midwest call baked cornbread naktsi. Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples or berries, and sometimes combining beans or potatoes with the cornmeal. Modern versions of cornbread are usually leavened by baking powder.

Corn Bread

Ingredients:

80g Plain Flour

80g Cornmeal

5g Baking Powder

70g Sugar

50g Egg (one large egg)

70g Unsalted Butter

140g Milk

½ tsp Salt

20g Honey

Method:

Melt 20g butter for later use

Mix flour, corn flour and baking powder

Add sugar and mix

Add eggs and melted butter and mix well

Add milk and mix well

Add salt and honey and mix well

Preheat the oven to 200℃, 400F

Add 50g butter to the baking pan, return pan to over for melting

Take out the baking pan, pour in the batter,

Bake at 200℃ for 20 minutes,

Remove from baking pan and cut into pieces

Serve when hot

Mixing the batter

Pour batter in cast iron pan

In the oven for 20 minutes – 200C or 400F

Let it cool off for 5-10 minutes before cutting to size

Serve with Strip Loin Roast Beef and brown Gravy, grilled broccolini