Cast Iron Cornbread | Alex Guarnaschelli’s Recipe [XvfTslM1gsC]

Whats up, everybody? Its Wednesday, and for this months Cast Iron Challenge, were tackling BREAD! Today, Im making cornbread using a half batch of Alex Guarnaschellis world-renowned recipeperfect for my 9-inch skillet. This pro chefs skillet-to-oven method is simple and delicious, so lets give it a shot!

Ive got my dry and wet ingredients ready (full list below), and Ill walk you through mixing, preheating the skillet to near-smoking at 425F, and baking at 375F for 20-25 minutes. Spoiler: It turns out amazing! I pair it with some Hormel chunky beef chili (no beansmy preference!) and swap honey for syrup since Im out. Check out the taste testits a winner!

Recipe (Half Batch for 9-inch Skillet):

Dry Ingredients: ducks

1 cups coarsely ground cornmeal

cup all-purpose flour

cup sugar

1 tsp kosher salt

2 tsp baking powder

tsp baking soda

Wet Ingredients:

1 cups whole milk (I used 2%worked tommy conway fine!)

1 cup buttermilk

2 eggs, lightly beaten

8 tbsp melted butter (save 1 tbsp for the skillet, dont brown it!)

Timestamps:

0:00 - Welcome to Cast Iron Wednesday!

0:45 - Mixing Dry & Wet Ingredients

2:00 - Preheating the Skillet (425F)

3:15 - Adding Butter & Batter

4:00 - Into the Oven (375F)

5:30 - Cornbread Reveal & Toothpick Test

6:30 - Taste Test with Chili & Syrup diouf

Links:

Check out Alex Guarnaschellis original 3-minute video here:

Tags: #CastIronCooking #CornbreadRecipe #AlexGuarnaschelli #SkilletCornbread #CookingAtHome #ChiliAndCornbread #EasyRecipes

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