Here's my recipe for cornbread made in two 6-inch cast-iron skillets. But it comes out WAY too dry. Is it the baking powder? Or what? Please help moisten it. Thanks!!
Corn Bread for Two Small Cast Iron Skillets
1 tablespoon bacon fat, lard, vegetable shortening, or corn or peanut oil
Nearly 1 cup stone-ground cornmeal (double = 1 3/4 cups)
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (slightly less if you’re using salted buttermilk)
1 large egg
2 tablespoons corn oil
1 cup buttermilk
Position a rack in the upper third of the oven and heat to 450. Divide the fat between two 5-inch cast iron skillets.
Whisk the cornmeal, sugar, baking powder, baking soda, and salt together thoroughly in a medium bowl.
Whisk the egg in a large glass measure until foamy, then whisk in the buttermilk and the corn oil. Make a well in the dry ingredients and pour in the buttermilk mixture. Whisk just until blended.
Place the skillets in the oven and heat until the fat smokes. Carefully and quickly divide the batter between the skillets. Bake until the top is browned and the center feels firm when pressed, 14-17 minutes. Run a small offset spatula around between the cornbreads and the skillets. Remove from the skillets and serve immediately, with butter and maple syrup, or just plain.
Yield: 2 ample servings
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