A Nest for All Seasons A Nest for All Seasons: The Trick to Getting Crispy Cornbread Crust!

All content on this site is my sole creative property and may not be reproduced. If you would like to feature, pin or otherwise refer to content of mine, thank you! Please clearly link back to 'A Nest for All Seasons' and only use up to two photographs. To purchase content, please e-mail me for rates and restrictions. Posts may contain affiliate links for trusted products. I receive a small percentage of sales when you purchase from these sites. Buttons courtesy of SOURCE

23 November 2014

The Trick to Getting Crispy Cornbread Crust!

Pin It

This post is sponsored by Simply Homemade. The trick is all my own.

See that crust?
THAT crust is crispy.  SUPER crispy.

...and this bread is homemade, but only took 5 minutes to whip up.
The first secret is a (NEW!) box mix from Simply Homemade that takes all the measuring steps of dry ingredients out of the equation.
Made with more corn than the leading brand, its balanced flavor has just the right amount of sweetness 
while the texture is the perfect combination of fluffy and “grit.”

You know the drill...

Melted Butter

(You know those hashmark measurements on the side allow you to get 1/3 cup WITHOUT the cup, right?)

Eggs, Milk and mix mix mix.

Add in the entire box of Fleishhmann's...

NOW.  Now it is time for the trick.

First off, listen to the box and preheat your oven to 375.
THEN, put your cast iron pan into that hot oven and let it get piping!

LARD.  Just a bit.
(It is terrible for you...but great for crispy cornbread!  So just use a little!)

Put that pan in the oven until the lard melts to coat the bottom of the pan -- see?

Swirl around the bottom of the pan and pour the cornbread mix into the middle.

It is ok is the mix doesn't reach the edges or if there are a couple of lumps.  
They will melt out to the edges when the cornbread starts to heat up.
DO NOT stir the mix once it is in the cast iron skillet.  Let it sit on TOP of that hot lard. 

See the edges getting brown and crispy?

Take the skillet out of the oven when a toothpick comes out clean from the bread.
The box calls for 25 minutes for a square pan, but in a hot cast-iron pan the bread is done in about 15.

 Eat it up folks!!

Pin It


Related Posts Plugin for WordPress, Blogger...