For the past month, I have been trying to come up with a great cornbread recipe. I had cornbread at a local restaurant and it was terrible. So I decided to make my own. I have tried mixes. I have tried from scratch. Used a pyrex baking dish. Metal baking dish. Now using a cast iron skillet, I have had recipes that grew about half an inch, one even sunk while baking. One had a great tast just out of the oven, but the next day it was lousy. One baked up great, but again, next day the leftovers were falling apart. I found this recipe here at CHOW...
and fell in love with it. It bakes up great and is great re-heated. And it keeps well in the fridge.
First time I made it, I used butter, took it out of the skillet 10 minutes after it was done baking. It had a crisp crust, kept well in the fridge, and stayed together. Yesterday I splurged, I used bacon grease, a cup of creamed corn, a cup of shredded cheddar cheese, 1/4 cup of chopped onions, and a large jalapenio chopped. Cut the milk down to 1 cup. Baked for 30 minutes. Almost heaven. I left it in the pan for about 30 minutes to cool. Crust was not so crisp. I'm guessing the cornbread steamed in the pan. I should have taken it out sooner.
When am I supposed to actually take the cornbread out of the skillet to get a crisp crust? (I've read some people actually serve it in the pan.)
And are there any other ingredients I can add to the cornbread. (I know I might be pushing it, but the more stuffed it is, the more of a meal in itself.)
Thanks for any help.