The best way to bake a moist cornbread recipe is by using a cast iron skillet. I don’t know what it is about that iron pan, but it sure puts an extra groan in every bite. I’ve made moist cornbread muffins plenty of times and they’ve been great for making individual servings that are easy to grab. However, nothing beats reaching for a hot, moist slice of cornbread right out of the skillet.
HERE’S ALL IT TAKES
Heat oven 450ºF. degrees
- 1 1/2 cups cornmeal
- 1/2 cup unbleached all-purpose flour
- 1/4 cup margarine, softened
- 1 tablespoon sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups unsweetened soy milk
- 1 1/2 tablespoons vinegar
- 2 tablespoons ground flaxseed
- 3 tablespoons water
Get your oven heating up first.
In a large bowl, mixed together the cornmeal, flour, margarine, sugar, baking powder, salt and baking soda.
In a small mixing bowl, whisk together soy milk, vinegar, ground flaxseed and water until it has a thick consistency. Pour the liquid into the dry ingredients, stir until all the dry ingredients are moistened.
Oil the iron skillet with a smear of margarine then put the skillet in the oven. Allow the skillet to get hot BEFORE adding the cornbread batter, about 3 to 4 minutes. Using oven mitts, carefully remove the hot iron skillet from the oven.
Quickly pour all the batter into the hot iron skillet. Use a rubber spatula to scrap the bowl clean and even out the batter in the pan. Grab your oven mitts, again, (I can’t tell you how many times I’ve forgotten the pan was still hot.) and return the iron skillet to the hot oven. Bake 20 minutes.
The edges should come out browned and have a lightly golden top. Careful not to overcook the bread or it turn out dry and crumbly. It’s better to under bake by a few minutes and be assured of moist cornbread success. Trust me on that one.