Ny Times Cornbread Skillet

In a bowl combine the cornmeal salt baking soda and baking powder.

Ny times cornbread skillet. Place a cast iron skillet in the oven while you prep the batter. Mix milk and cornmeal together in small bowl and let soak for 10 minutes. Make Delaware fried chicken for Sunday supper.

Place in the center rack of the oven and bake for 30 minutes or until a toothpick inserted in the middle comes out clean. I have that exact pan but never thought I should put it in the oven because of the wooden handle. Place a 12-inch cast-iron pan on medium heat.

Preheat oven to 450 degrees. Place a 10-inch cast-iron skillet inside. Stir with a fork until combined.

An almost crackling deeply browned flavorful crust is definitely key to my ideal cornbread and a cast iron skillet is a traditional and attractive way to achieve this. In a large bowl combine the cornbread scallions 3 tablespoons butter eggs sage salt chili powder and black pepper. Heat oven to 475 degrees.

In a large bowl whisk together the flour cornbread baking powder and salt. The New York Times food editor showcases Southern recipes from his new cookbook. Combine 4 tablespoons of the lard the egg and the buttermilk.

In a medium bowl mix together butter oil milk and eggs. Grease a 9-by-13-inch baking pan and set aside. Place 9-inch cast-iron skillet in oven to warm it.