We made cornbread from scratch in the cast iron skillet tonight for the first time.
The recipe we used called for 1.5 cups cornmeal, 1/2 cup flour, 1.25 cups buttermilk (had none so did milk + lemon juice), 1 egg and 6 tbsp butter.
Bake for 20 minutes at 400F.
It came out kinda dry! Besides adding more liquid and baking a little less. Any other tips?
Do you have a great recipe to share?
grapefruit / 4903 posts
My secret is adding a dollop of canned creamed corn whether making from scratch or a box. It keeps it super moist and adds a little actual corn.
GOLD / wonderful pomegranate / 28905 posts
@rattles: my MIL mentioned that! Corn and all? What's a dollop? One big spoonful? Tbsp?
grapefruit / 4903 posts
@regberadaisy: Yup, corn and all! I'm a recipe follower usually, but honestly, I just dump some in without measuring! More than a dollop - maybe 1/3 a can? It doesn't seem to make too much difference when I've added more or less.
coconut / 8498 posts
I cook it by feel, not recipe. Heat a layer of oil in the pan first - sure hot. The ingredients are cornmeal mix (there's a difference between just cornmeal and the mix... And I don't mean the Jiffy mix), 1 egg, and buttermilk. Mix the egg and cornmeal Mixtec add buttermilk until its the right consistency. It always comes out perfect.
GOLD / wonderful pomegranate / 28905 posts
@Weagle: what's the consistency you go for? Runny? Watery?
grapefruit / 4213 posts
I add honey to mine. Not sure if that would help with the dryness but it adds a nice background sweetness.
coconut / 8498 posts
@regberadaisy: Kind of like a thick-ish batter. A tiny bit thicker than brownie batter. Oh, and to tell if your pan and oil are hot enough, drop a little bit of the batter in it.
GOLD / wonderful pomegranate / 28905 posts
@MapleMoose: Oooh good idea!
@Weagle: thanks, knew that trick. 
my recipe told me to put the pan and heat it in the oven with the fat on. Worked out well bc we got a great crust!
coconut / 8498 posts
@regberadaisy: And I guess all of this depends on what kind of cornbread you want - buttery and crumbly or sweet and cakey. If you want the latter I can't help at all. I don't even really consider that cornbread
GOLD / wonderful pomegranate / 28905 posts
@Weagle: haha not sure yet bc I haven't had a ton of cornbread! Def not cakey but I wouldn't mind a hint of sweetness. Today's was just dry not a good crumbly.
GOLD / cantaloupe / 6581 posts
I make it two ways... Either I add a couple tbls of honey, or I add frozen corn and some cut up jalapenos 
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