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This is my favorite recipe and method for making cast iron sized cornbread. These amounts will rise perfectly to the top of the pan with a browned top that will thump when done, and after you make it a couple of times, you don't need to use the recipe. Round measurements such as for poundcake.
2 cups stone ground cornmeal, white or yellow
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons sea salt, finely ground
4 large eggs
2 cups whole milk
Preheat 375 degrees F.
In 10inch cast iron pan, render fat from 3-4 pieces of bacon. Set aside cooked bacon for some other recipe. Place bacon grease and cast iron in oven to heat while assembling dry ingredients.
In a large bowl with pouring spout, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Optionally, you may add up to 2 tablespoons of sugar to make it 'Yankee cornbread.' In a separate bowl beat the eggs with a whisk until foamy; stir in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Quickly pour the batter into the screaming hot cast iron pan and return to center of oven. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.