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In Search of Cornbread Recipe for 12in. Skillet

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sanangel Sep 9, 2007 10:54 PM

Mmm-Mmm-Mmmm!!

Fancy fois gras, kobe beef, truffles, and caviar are all swell and dandy, I'm sure, but there just ain't nothin' like some good ol' homemade crisp-crusted cornbread every now and then to really satisfy the soul, am I right?

Now the best stuff is undoubtedly made in a hot skillet, preferably coated with bacon drippings, and I'm in need of a good recipe for my new 12 inch cast iron baby.

Most recipes I've come across online call for either an 8 or 10 inch skillet, and I'm leery of using 'em, for fear of producing a thin, meek cornbread.

If there are any hounds out there with a sure-fire cornbread recipe that calls for a 12 inch skillet, well heck! Hit reply and share that there humdinger! I'd be much obliged, friends.

I'll be sure to post back with a review and photos of my efforts!

  1. tacostacoseverywhere Sep 10, 2007 07:38 AM

    I usually double my 8 inch recipe to use in a 12 inch skillet... the volume isn't quite exact, but it's pretty close, and I've never had a complaint when I've done it.

    1 Reply
    1. re: tacostacoseverywhere
      advisor_Girl Sep 10, 2007 09:38 AM

      sanangel>

      TacosX2 is absolutely right.

      Corn bread is a great way to improv if you have leftovers. I fry up a pound of bacon in my (once Grandmother's once kosher ::yikes::) 12" cast iron skillet. Using some of that leftover grease in the still warm pan, I pour in the batter and also add grated sharp cheddar, the kernels cut off off raw ears (or use frozen corn from the bag or a small can of creamed corn) and diced jalapenos to kick it up to "ouch." If there is any leftover bacon (or sausage from breakfast) I often crumble and toss that in too...

      If you prefer your cornbread sweet rather than savory, you can experiment instead with diced mango, diced banana, or diced apples. Jalapeno+mango is fun too.

      (If you are in a hurry, I like - http://www.jiffymix.com/ best.)

      Using the hot bacon grease (or a healthier oil or pam) to coat your skillet you mix all dry ingredients and then all wet ones and then mix together to make batter. (Add-ons are grated cheddar or jack or jalapeno jack cheese, bacon, sausage, jalapenos etc

      )

      Sift together 2c cornmeal, 1/2c flour, 1 tbsp sugar, 1/2 tbsp baking powder, 1 tsp salt, and 1/2 tsp baking soda.
      Stir in a mixture of 2c buttermilk, 2 eggs, and 2 tbsp soft butter plus 2 c corn kernels. Pour the batter into the hot skillet & into a 400 degree oven. Bake until golden brown; a toothpick inserted into the center will come out clean.

      AG

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