The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Skillet honey corn bread!

Skibum's picture
Skibum

Skillet honey corn bread!

I have been making this mix as muffins for some time now and now that I have an 8" cast iron skillet, I did the whole batter in hot iron. I liked the resulting product better. The single loaf was more moist than the muffins. This is a winner  and new recipe in my baking rotation! Delicious on it's own or as a side for bacon and eggs with home made sausage!

Recipe: heat oven to 400F
1/2 cup corn meal
1/2 cup flour...
1/2 tsp baking powder
1/2 tsp salt
2 Tbs sugar
2 Tbs honey
2 Tbs melted butter
1 egg beaten
1/2 cup milk
Mix dry ingredients and wet separately, then add wet to dry. I melted the butter in the skillet I was baking it in added the butter and mixed.
When the oven is hot, pour the batter into the hot pan and bake 16 minutes, turning at the half.

Happy baking and eating folks! Ski

PS Floyd, the file browser did not allow me to upload a second photo. All the correct buttons and menus popped up, but when I clicked on upload nothing happens.  b

 

Comments

isand66's picture
isand66

Yum!  This looks very tasty!  Now I just can't keep my hands to myself, so I would add some roasted corn on the cob in the mix and maybe a few jalapeños for a little kick :). 

Happy Baking and Skiing!

Ian

Skibum's picture
Skibum

I have tried the muffins with jalapeno and like it, but LOVE your idea of roasted corn in the batter! I need another batch tomorrow morning for breakfast, but only have habaneros. It could be an interesting experiment or a toss out. I will try it!

Happy baking and eating!  Ski

Danni3ll3's picture
Danni3ll3

I love corn bread but i never make it. I am bookmarking this so that I do make it one day. 

Skibum's picture
Skibum

I really enjoy this recipe as a pan loaf better than I made muffins with it. Super easy and fast. Give a try!

Happy baking! Ski

PalwithnoovenP's picture
PalwithnoovenP

Moister with crispy edges, win for the iron skillet! I'm just imaging the taste and textures, I wish I have some of what you made right now.

Skibum's picture
Skibum

I really enjoy this bread! It is super easy and fast as it uses baking powder rather than yeast. This one will be a regular n my baking rotation!

In the morning, I will do one with jalapeno!

Happy baking! Ski

dabrownman's picture
dabrownman

bread.  If your milk was buttermilk you would be from the South or the Ozark Mountains like some of us.:-)  Well done and happy baking Ski.  The snow is deep this year - yea!

Skibum's picture
Skibum

Well between biscuits and home made sausage with gravy and corn bread, my taste buds are enjoying the southern cooking items. It is so easy to do, I am doing another batch in the morning with some corn kernels and jalapeno added as per Ian's suggestion! It should make a bomb brekky corn bread!

We finally have winter and the deep cold has passed. Skiing is great! As good as it gets!

I put a request out in a Facebook food group I joined, asking if anyone had a great sausage recipe they would be willing to share. A head chef from Denver, whose kitchen puts out 150 pounds of kielbasa per day, sent me his recipe, scaled to the 4 lbs of Boston butt I had on hand AND detailed technique. How cool is that?

Tomorrow's project is merguez. Have the lamb and my local deli sold be some pork back fat. All I need now is some fresh oregano and red bells. I love eating great food and love to cook and bake. The sausage making thing brings a new element of flavour and fun to my kitchen.

Happy cooking, baking and eating! Ski

PS give Lucy a little rub behind the ears from her uncle ski!

dabrownman's picture
dabrownman

45 years.  Merguez is my favorite - by far - not even close.  The key is to grt the si ce and fat right.  You want to iver spice it  bit since some iof the spice gets iost in the smoking.  Don't overdo it.  155 F is great.

Here is a close fit.

http://www.seriouseats.com/recipes/2013/08/homemade-merguez-sausage-recipe.html

Skibum's picture
Skibum

I did find this one on google and this the one I will make!  My first project tomorrow is harissa. Then I go skiing. We can always make sausage later . . .  BTW, the exec chef that sent me his kielbasa recipe also said merguez was his favourite sausage by far. I can't wait to try it. Nice to have a couple of professional recommendations!  Tomorrow I mix and next day start doing tasters!

Happy cooking, baking and eating! Ski

tom scott's picture
tom scott

Thanks for the cornbread recipes.  Don't have an iron skillet but I DO have a $25 gift card - think I'll get a lodge.

This is a sausage I've recently found but haven't used.
http://www.gourmetcookingonline.com/videos/SD/Great-Sausage-Maker.pdf

This is the one I've been using.  It's for 5lbs of meat and a little more difficult to figure out the spice weights but I like the Bratwurst one as well as the spicy Italian.
http://thespicysausage.com/sausagemakingrecipes.htm

I started doing some sausage to control my salt.  Hope this is what you were seeking.

Tom

 

Skibum's picture
Skibum

These are some great looking sausage recipes and should keep me busy for a while! The links are mucho appreciated!!!

 

Happy cooking, baking and eating! Ski

Danni3ll3's picture
Danni3ll3

I am asking for a friend that is looking for a recipe that freezes well. Thanks!