How to Cook Corn Bread in a CAST IRON Skillet and RECIPE From my Great Grandma!

hey guys so my beans in the crock-potthat I have been cooking are done so I’mjust gonna let them simmer and can’thave pinto beans without a really goodpan of cornbread so I thought I’d goahead and show you how I make one brandthat cast-iron skilletnumber one trick to a really goodcornbread it’s really crispy on theoutside and still really soft in themiddle is to get your cast iron skilletto add about that much oil in the bottomokay so I have quite a bit of oil inthere and then I went to when I cook thesides I have my oven on 450 450 degreesFahrenheit and I want you put this inthe oven for about 15 minutes so when Ibring it back out this oil is going tobe super hot and the whole pan that’sgonna be already hot and so when I pourin like corn cornmeal make sure it’sgoing to immediately like fry theoutside of it and put a crisp on it andthen I’ll put it back in the ovenbut for now got a decent amount of oilif you can see that in there and this isgoing in the oven for 15 minutes on 450youokay guys so I’m not used to actuallymeasuring out my cornmeal I’m in myflour always just kind of eyeball it butwhat I am doing is one and a half cupshey one and a half cup of self-risingcornmeal mix 1 cup of self-rising flourand you just measure those out and putthem in here I’ve already done that Iwant to put two eggs in hereokay and thenI’m and then one cup of milk and just alittle bit of salt let’s stir that up soI have all of that in here and I’m justgoing to stir it all upsee how those clacks farm-fresh eggsreally make it nice golden color anddepending on how this looks I may addliterally just a teaspoon of water at atime actually I think this is prettygood okay that actually looks prettygood to me it’s a super thick like whereit’s hot actually hard to stir it then Iwould add just a teaspoon of water at atime to thin it out but as you can seethat’s like like that okay so it’s nottoo runny and it’s not too thick justright in between and this is going tojust go directly into my panso I’m going to be taking this out ofthe oven it’s been in for about 10minutes I will test it to see if the oiland the pan are hot enough yet how Iwill do that is I will just drip onelittle bit of batter in it if it friesup immediately that I know it’s readyfor my form at 6:00 so so month you cansee right here or not but I’m going tojust test this one little trip and itshould like sizzle and fry just as ifwhen you drop something hot into likejust a regular fryer into hot oil ifyou’re planning on frying anything thisdid not quite do that so my oil is nothot enough again so we’ll give it a fewmore minutes hey guys I’m going to takemy hot pan outI’m sure it’s hot enough now so won’tyou put myyou can see this or not but it’s alreadystarting to cook it so I want you hereokay you can’t see that so it’s alreadystarting to cook it when I throw that inthe ovenI’ll leave my oven on 450 full time itand tell you exactly how long this tookokay guys it’s been exactly 20 minutesthis cornbread is ready I want to pullit out and I will I’m sure you it looksfineokay so this is what it looks like andI’m gonna flip it out into a plate andit will be ready to eat okay so I justpulled it out and put it on the platetook exactly 20 minutes in the oven on450 and that’s what we have very crispyon the outside it’ll be nice and fluffyon the inside so give it a try and letme know if it works out for you and yeahyou go have a good day[Music]yes yes yum-yum[Music]you