Homemade Cornbread in Cast Iron

I have finally found the cornbread recipe that beats the little box of Jiffy!  It is sweet, the perfect texture and goes perfectly with my Homemade Chili recipe.  To make this cornbread completely rustic, I use my Griswold  (#9) or any larger cast iron skillet or Dutch oven for a taste of of the Wild West and the chuckwagon . . . I like mine drizzled with local honey from Savage River Farm.  Local honey is so good for allergy sufferers like Joss T and me!

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I loaded this batch up with drained canned corn (of course, fresh corn is completely appropriate!  It is summertime!  Just take it off the cob first . . . bahahahahahaha) and shredded sharp cheese.  I also love it with diced jalapeños, fresh or jarred and I’m thinking some crispy fried bacon would also be deeeelish.  This recipe is based on Sally’s from Sally’s Baking Addiction!  I linked it!

This recipe was supposed to feed my posse for days, but it didn’t last that long!

Homemade Cornbread in Cast Iron

By June 19, 2015

Cornbread is so rustic and goes perfectly with Homemade Chili or any recipe where homemade bread and rolls aren't quite a fit!  I particularly enjoy cornbread with tomato-based soups. . .  you don't have to ride a horse or cook over an open fire (although it tastes like it!) to enjoy the perfection of this cornbread!

  • Prep Time : 10 minutes
  • Cook Time : 20 minutes
  • Yield : for a family
  • Allergens : ,

Ingredients

Instructions

Preheat oven to 400 degrees F.

Mix, in a large bowl, the dry ingredients except for the brown sugar - cornmeal, flour, baking powder, baking soda and salt.

In a medium bowl, whisk together the cooled butter, brown sugar and honey until completely smooth.  Add the egg and finally the buttermilk.  Pour the wet ingredients into the dry ingredients and whisk until just combined.  Add the mix-ins.  Do not overmix.

Place the large cast iron skillet on the stovetop and warm on medium heat.  Spray the inside of the skillet with cooking spray, then melt the 2 extra Tablespoons of butter in the skillet.  Do not brown the butter. Pour the cornbread batter into the hot skillet.  Leave it on the stovetop for about 30 seconds, then using an oven mitt, move the skillet into the hot oven, carefully.

Alternately (if you do not have a cast iron skillet) pour the batter into an 8 or 9 inch greased baking pan.  Do not heat on the stovetop.

Bake for 20 minutes or until a toothpick comes out clean.  Serve with honey, ketchup, butter and/or jelly or jam.  Leftovers stored in an airtight container can be eaten for up to a week.

*To make your own buttermilk, pour almost a cup of whole milk, then add a couple Tablespoons of vinegar or lemon juice.

 

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