HOW TO CLEAN BOTTOM OF CAST IRON SKILLET RECIPES

Steps:

• Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
• In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
• Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Steps:

• In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and allow it to proof for a few minutes as you measure the remaining ingredients. Add the flour and salt to the bowl and stir until it is fully incorporated.
• Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
• Brush the bottom surface and sides of your cast iron skillet with Baking Pan Release Spread or add a light coating of cooking spray or neutral tasting oil.
• Remove the dough from the refrigerator. Sprinkle flour on a clean work surface. Remove the dough to the floured surface. The dough will be very sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn with each kneading motion. Add more flour if necessary. The dough will quickly take shape and begin to lose its sticky texture. I usually knead it about 30 turns.
• Place the ball of dough in the middle of the prepared skillet. You can use a sharp knife to score the top of the loaf if you wish. Scoring the loaf will create a beautiful pattern on the baked loaf, but it isn't necessary to bake a delicious and beautiful loaf. Allow the dough to rest for around 30 minutes
• While the bread is resting, prepare your oven or grill for baking by preheating to 420-425 degrees Fahrenheit.
• When the 30 minutes have elapsed and your oven or grill is holding temperature, transfer the skillet to the preheated oven/grill. Set a timer for 30 minutes.
• Unlike an oven, grills can vary in heat during the cooking period. So, when I am baking these loaves on the grill, I usually check the temperature by glancing at our grill’s thermometer every ten minutes or so. If your grill runs a bit hotter than you would like, open the lid, adjust the heat down slightly, and consider baking your loaf for a few minutes less if necessary. It will all come out delicious in the end, I promise.
• When 30 minutes have passed, the loaf should be brown and the top surface should be crisp. Carefully remove the hot skillet from the oven or grill and transfer to a safe place to cool for 5-10 minutes.
• Transfer the loaf from the skillet to a serving board or platter. Serve and enjoy every last bite with plenty of butter!