Irish Spicy Cornbread

Cast iron chicken thighs cooked in a cast iron skillet.

Recipe Summary Irish Spicy Cornbread

A nice mildly spicy cornbread recipe. Great with chili. You may want to adjust the amount of cayenne and hot sauce to taste. For this recipe I use cast iron pans that have 5 small corn cob shapes in them, but any cast iron frying pan will do.

Ingredients | Chicken Thigh Recipes Cast Iron

2 cups all-purpose flour

1 cup yellow cornmeal

⅓ cup white sugar

4 ½ teaspoons baking powder

1 ½ teaspoons salt

1 ½ teaspoons cayenne pepper

½ cup shortening

1 ½ cups milk

2 eggs, beaten

4 ½ teaspoons hot pepper sauce

Directions

Preheat oven and skillet to 400 degrees F (200 degrees C).

In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.

I use formed cast iron pans that have 5 small corn cob shapes in them, but any cast iron frying pan will do. Heat the pan in the oven before adding mixture and spray well with non-stick spray. With my pans it takes about 18 minutes but for a full loaf in a frying pan it will probably take longer.

Info | Chicken Thigh Recipes Cast Iron

prep: 10 mins cook: 20 mins total: 30 mins Servings: 10 Yield: 1 12-inch skillet

TAG : Irish Spicy Cornbread

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