Thursday, May 13, 2010
For 52 Weeks of Baking Week #7, I made Cornbread in a cast iron "wedge" pan. The recipe is from the Lodge Cast Iron Cookware website.
1 1/4 C cornmeal
1/2 t salt
1T baking powder
2/3 C flour
1/4 C sugar
1 C milk
3 T mayonnaise
Preheat oven to 425. Spoon a dollop of shortening into a skillet and place in oven while preheating. Combine dry ingredients in a large bowl. Combine wet ingredients in a large liquid measuring cup. Pour wet ingredients into dry, mix well. Remove skillet from oven. Pour batter into skillet and bake 20-25 minutes.
What I Learned
1. This recipe makes enough batter for a larger pan, most likely an 8" square or a 10" skillet. I overfilled the cups and still had about 1/2 C of batter left. Next time I will fill the cups less and pour the remaining batter in a cornstick pan. I like the circus tent/ flower/ wheel of the year effect that resulted from the over filled cups.
2. Surprisingly, it was fairly easy to remove using a pancake turner type spatula. Just cut along the score lines with the spatula, then gently wiggle it between the straight edge of the pan and lift up the cornbread. I did follow the directions to heat the pan in the oven. I did not have shortening, so I greased the pan with sunflower oil prior to heating. I took care to get into the corners of the pan, and greased the top of the spokes.
3. I used stoneground white cornmeal. This gave the bread texture, but it was a bit gritty. Next time I will try a finer grind.
4. I think the recipe could be improved with a bit more sugar. I think 1 T would do the trick, either added to the batter or sprinkled on top of the batter before baking.
5. Mayonnaise. Weird. You could taste a hint of it. I think an extra tablespoon of sugar will counteract the slight flavor.