There really is something about cooking in cast iron! And cooking in cast iron at the lake…incredible. This recipe is from my Grandma and try as I might, I just can’t change the recipe. Moderation is key, and sometimes allowing yourself a treat is the best way of reaching your goal or keeping you on track. I will try to manipulate this recipe in the future so that it is both dairy and gluten free – but for now this is just the plain ol’ grandma’s version.
• 3/4 C Cornmeal
• 1 1/4C Milk
• 1 C Flour
• 1/3 C Sugar
• 1 Tbsp Baking Powder
• 1/2 tsp Salt
• 1 Whole Egg
• 1/4 C Vegetable oil
1. If cooking over a fire, cook over smouldering coals with little to no flames. Place a wire cooking rack at least a foot over the fire. Place skillet on the rack over the coals and allow to get hot.
2. Mix cornbread and milk in a small bowl and let stand for 10 min.
3. Combine flour, sugar, baking powder and salt.
4. Add egg and oil to the cornmeal mixture and mix well.
5. Add wet ingredients to dry ingredients stirring until just combined.
6. Add a pat of butter or a bit of oil to the hot skillet and make sure bottom and sides have been greased.
7. Pour mixture into the pan and sprinkle with a bit of sugar.
8. Cover with tinfoil for 20 minutes until the centre is firm (test with a toothpick).
*If top isn’t brown, you can place in an oven at 375 degrees to finish it off – cook another 5 – 10 minutes.
*Make sure the rack isn’t too close to the coals or the bottom will burn and the top won’t cook.
*If you’d like to cook the whole recipe in the oven, preheat the oven to 400 with the skillet inside. When ready to cook cornbread, remove skillet and add butter/oil and reduce the oven to 375. Cook 20-25 min until golden brown.