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3 Ratings
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Martha Stewart Member
Rating: Unrated
01/25/2012
I used a 9 in cast iron skillet and it only took about 15 minutes
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Recipe Summary
Yield: Makes 2 1/2 cups batter, enough for about 12 medium cakes (about 1 1/2-by-3-inches)
Ingredients
Ingredient Checklist
Vegetable oil, for pan
1 cup fine yellow cornmeal, preferably stone-ground
1/4 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper, to taste
1 cup low-fat buttermilk
1/2 cup whole milk
1 large egg, lightly beaten
1 ounce (2 tablespoons) unsalted butter, melted and cooled
Gallery
Recipe Summary
Yield: Makes 2 1/2 cups batter, enough for about 12 medium cakes (about 1 1/2-by-3-inches)
Gallery
Recipe Summary
Yield: Makes 2 1/2 cups batter, enough for about 12 medium cakes (about 1 1/2-by-3-inches)
Recipe Summary
Yield: Makes 2 1/2 cups batter, enough for about 12 medium cakes (about 1 1/2-by-3-inches)
Yield: Makes 2 1/2 cups batter, enough for about 12 medium cakes (about 1 1/2-by-3-inches)
Makes 2 1/2 cups batter, enough for about 12 medium cakes (about 1 1/2-by-3-inches)
Ingredients
Ingredients
- Vegetable oil, for pan
- 1 cup fine yellow cornmeal, preferably stone-ground
- 1/4 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne pepper, to taste
- 1 cup low-fat buttermilk
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1 ounce (2 tablespoons) unsalted butter, melted and cooled
Directions
Preheat oven to 425 degrees. Lightly oil a cast-iron pan, and heat in oven, about 5 minutes. Meanwhile, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne in a large mixing bowl. Combine buttermilk, milk, and egg in a measuring cup. Add to cornmeal mixture, and whisk together. Add melted butter, whisking to incorporate.
Fill heated pan with batter until almost full (batter will sizzle when first poured in). Return pan to oven, and bake until dark gold around the edges (time will vary depending on size of pan). Remove from oven, and immediately transfer cornbread from pan to a wire rack. Let cool before serving.
Reviews (1)
Add Rating & Review
3 Ratings
5 star values:
3
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
01/25/2012
I used a 9 in cast iron skillet and it only took about 15 minutes
Reviews (1)
Add Rating & Review
3 Ratings
5 star values:
3
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
3 Ratings
5 star values:
3
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
3 Ratings
5 star values:
3
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
3 Ratings
5 star values:
3
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
01/25/2012
I used a 9 in cast iron skillet and it only took about 15 minutes
Martha Stewart Member
Rating: Unrated
01/25/2012
I used a 9 in cast iron skillet and it only took about 15 minutes
Rating: Unrated
All Reviews for Cornbread with Cayenne
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Cornbread with Cayenne
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
