Whole Grain Cast Iron Skillet Corn Bread

Whole Grain Cast Iron Skillet Corn Bread: (from A Little Bit Crunch A Little Bit Rock and Roll)

(If you don't have a cast iron skillet, this recipe can easily be made in a square greased glass baking dish.  Just don't preheat the dish and use all oil instead of the oil/butter combo that I do with the cast iron.)

1 1/4 cup flour (whole wheat, white or half and half)*

3/4 cup corn meal

1/4 cup sugar (white or raw)

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup oil (if making in a glass pan)

2 tablespoons oil and 2 tablespoons butter (if using the cast iron skillet)

1 egg

*If you're not used to all whole wheat, try a mixture.  This is one recipe where I really love all whole wheat.  It gives the corn bread a rich color and nutty flavor.  If you use whole wheat flour, you can also add in 1 or 2 tablespoons of ground flax seed to give the bread a kick of omega-3.  

Preheat your oven to 400 degrees Fahrenheit with the cast iron skillet in it.

Mix the flour, corn meal, baking powder and salt together in a bowl.  Stir with a whisk and set aside.

Whisk the milk, egg, sugar and oil together.  (Do not add the butter yet.)

Add your wet ingredients to the dry and stir just until incorporated. 

When your oven is up to temperature, add the butter to the skillet and return to the oven just until melted.  (Be careful not to burn the butter.)

Swirl the butter around in the pan then carefully pour into the corn bread batter.

Stir to incorporate the butter and then pour the batter into the hot skillet.

Bake for 20-25 minutes.