CAST IRON CORNBREAD STICK PAN RECIPES

Steps:

• Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
• Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
• Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.

Steps:

• Preheat the oven to 450 degrees F.  
• Combine the flour, baking powder, sugar, and salt in a medium-sized bowl. Add the buttermilk and gently mix all the ingredients together until a moist dough is formed.
• Place the stick of butter in the 10.25 Inch Baker’s Skillet and place in the oven until the butter is melted, about 2-5 minutes depending on your oven. Remove from the oven. 
• Pour the dough right on top of the melted butter and use a spatula to gently spread it evenly across the skillet until it touches the sides. 
• Use a knife to cut the unbaked dough (it should be swimming in butter at this point) into mostly even squares. (It’s fine if they are not perfect squares.)