Cast Iron Cornbread



Recipe Info


Difficulty: Easy
Mess Level: Low
Yield: 6 Servings
Prep Time: 15 min
Cook Time: 25 min

Ingredients


  • 1 ¼ cups coarsely ground Cornmeal
  • ¾ cup All-Purpose Flour
  • ¼ cup granulated Sugar
  • 1 teaspoon kosher Salt
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • 1 ⅓ cup Buttermilk
  • 2 Eggs
  • 7 Tablespoons Unsalted Butter, melted
  • 1 Tablespoon Unsalted Butter, chilled

Directions


  1. Preheat the oven to 425 degrees Fahrenheit and place a deep, 9-inch cast iron skillet inside while it preheats.
  2. Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the buttermilk and eggs. Whisk in the melted butter.
  3. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees Fahrenheit.
  4. Coat the bottom and sides of the hot skillet with the remaining butter by tilting the skillet, use a heat-proof spatula to help with this if needed. Immediately pour the batter into the hot skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes before serving. Enjoy!

Bourbon Maple Syrup: (Bonus Recipe)

  1. Whisk together ½ cup maple syrup, ¼ cup sugar or brown sugar, ¼ cup bourbon or whiskey, and a pinch of salt.
  2. Bring to a simmer and simmer on low for a few minutes until heated through. Serve over the cornbread.

Jalapeno Honey Butter: (Bonus Recipe 2)

  1. In a small pot melt 4 Tablespoons of butter, slice 1 jalapeno thinly and add to the melted butter.
  2. Add ¼ cup honey and a pinch of salt.
  3. Simmer on low until the jalapenos begin to soften, about 10 minutes. Serve over the cornbread.

Did You Make It? Tag Us!


@CleaverCooking
@CleaverCooking

Savannah Says...


  1. What if I don’t have buttermilk?

    1. Don't cry over spilled milk...
      No problemo! While real buttermilk is best, in a pinch you can add 1 Tablespoon of lemon juice or vinegar to 1 Cup of cows milk and let it sit for a minute. Voila, makeshift buttermilk. Do yourself a favor and don’t use skim, fat is flavor!
  2. What does cornbread go with besides chili?

    1. More like what doesn't it go with!
      Oh, baby… Try macaroni and cheese, fried chicken, bangers and beans, cube it up and make stuffing, or try a white bean chili!
  3. What if I don’t have a cast iron pan?

    1. When you say you don't have one you mean it's dirty right?!
      Well, not owning cast iron is against my religion but I’ll try to convert you later. In the meantime, I would use a muffin tin! The extra edges give you extra, crispy goodness plus individual servings.
  4. What if my cast iron pan is not 9 inches?

    1. That's what he said...
      No big deal! I wouldn’t use a humongous pan but just eyeball it. If your pan is smaller than 9 inches, use a muffin tin or a pie plate. Although I wouldn’t preheat those items like you would a cast iron.

Ramblings of a Line Cook

Did you ever watch The Parent Trap? It was in our rotation of “movies you’re allowed to watch” growing up and maaan did we all aspire to be that late 90’s version of Lindsey Lohan. Specifically Hallie, the California wild child, for me at least. Their giant, ridiculous house on a vineyard seemed so cool. I remember Annie getting home poised as Hallie and their flannel-wearing housekeeper telling her she’d made “cornbread and chili,” her favorite!

I wanted to like cornbread so bad after that movie. I believe we were served cornbread once, maybe twice growing up. And I’m pretty sure it was the Jiffy Cornbread, likely made with margarine and served with chili, that none of ate and my mom eventually gave up on it and we always had chili with crackers after that.

Somewhere along my culinary journey, I worked a cooking class on Southern Comfort Food. The cornbread we made had a whole stick of melted butter mixed into the batter, it was poured into a hot, buttered castiron skillet, and baked until golden.

I began to understand what melted butter does. For example, if you make a waffle with melted butter in the batter, you will have an airy waffle with perfectly crisp edges and loads of flavor. The same is true of cornbread. The butter has a low smoke point and a lot of sugars. These sugars will caramelize in a hot skillet giving you a to-die-for, crispy edge.

I was sold. So here you are my friends, the cornbread of a lifetime. You can make it in a skillet, or in muffin tins for extra crispy edges. But I promise you, you will not want to go back to the box of Jiffy. Be sure to check the “Shit you should know” flip boxes below the recipe for ideas on what goes with cornbread besides chili!

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