Cast Iron Cornbread

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I always figured anything that was a staple back in the ‘old days’ should be super easy to make and not require any fancy kitchen gadgets. For this incredibly moist cornbread all you need is a cast iron pan, a stove, two bowls and spoon.

Perfect on the side of Mexican Chicken Soup.

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Ingredients:

• 1 Tbsp butter
• 1 c all-purpose flour
• 1 c cornmeal
• 2/3 c sugar
• 1 tsp salt
• 1 Tbsp baking powder
• 1 egg
• 1 c milk
• 1/3 c vegetable oil

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Directions:

1. Preheat oven to 400 degrees. Place the butter in the cast iron pan, and place the pan inside the oven to heat up with it while you prepare the batter.
2. In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder.
3. In a small bowl, combine the egg, milk and vegetable oil.
4. Mix the two together.
5. Once the oven comes to temperature, pull out the pan and swirl the butter around to coat the bottom and sides of the pan.
6. Fill the pan with the batter and place it back in the oven for 20 to 25 minutes until golden brown.

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Nutritional Information*

Servings: 8 slices

Calories: 240

Total Fat: 12.4 g

Saturated Fat: 2.9 g

Total Carbohydrates: 30.8 g

Dietary Fiber: 1.1 g

Sugar: 18.3 g

Protein: 3.2 g

*Nutritional Information estimated using MyFitnessPal