I use my cast iron skillet a LOT. Several times a week. My favorite thing to make in it is probably cornbread. OK, I really like a seared steak as well (cooked outside in the skillet) but don’t have that too often.
Anyway, I use the below recipe and before I mix the batter, I put the skillet in the oven with a couple tablespoons of canola while it’s pre-heating. When you pour the batter in, it gets nice and fried on the bottom and edges. You can sour the milk a bit if you like with some white vinegar (buttermilk cheat I use in my favorite pancake recipe, too)
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