Cornbread for 12" cast iron skillet recipe please
I’m looking for a cornbread recipe that works well specifically with a 12 inch cast iron skillet. I’m looking for ones that are not sweet or with just a little sugar. I see a lot of recipes but they are for 10 inch or they don’t say what size pan.
Just working with the ratio of 12" v 10, a 12" recipe should have about 2.5 times as much flour and cornmeal as the 10" one. However a 10" recipe might still work in a 12" skillet - it will just be thinner and bake faster. It might even be better - if you like the crisp crust.
I DOUBLE this recipe from the back of the Indian Head Cornmeal bag:
Cornbread – Indian Head
* 1 cup yellow corn meal
* 1 cup flour
* 1/4 cup sugar
* 3 teaspoons baking powder
* 1 teaspoon salt
* 1/4 cup soft shortening
* 1 cup milk
* 1 egg
1. Preheat oven to 425°. Combine dry ingredients in a bowl. Cut in shortening. Beat egg and milk together and add to dry ingredients with a few swift strokes. Bake in a greased 9x9x2-inch pan for 20 to 25 minutes.
If the recipe calls for a modest amount of sugar (e.g. 1/4c) you can easily cut it back to a tablespoon or two, or even omit it, without affecting the baking time, character or structure. I think a more significant variation is the corn meal to flour ratio. I think a pure cornmeal recipe works better with a fine cornmeal, and a good crust to hold it together. Those aren't as important when using equal parts corn and wheat.