This cornbread brings me happiness. I just love all kinds of cornbread. Simple, boosted with hot sauce and bacon, in a muffin pan, or loaded with fresh produce. It’s all marvelous.
This recipe is one that I found in The New Cast Iron Skillet Cookbook, by Ellen Brown. It is crispy on the outside, moist on the inside, and the creamed corn adds just the right amount of sweetness. I eat this cornbread with some butter for breakfast, use it to mop up chili from a bowl, and enjoy it as a side dish when making barbecue. It is a perfect classic cornbread recipe… and it bakes in the skillet!
Unless you’re making corn muffins, I highly suggest making cornbread in a skillet. It really does get the best results. To get a fool-proof crust and just the right crumb, a skillet is the way to go.
What is it about eating right out of a cast iron skillet that makes you feel comforted? I mean, cornbread is a pretty humble dish to make for a crowd. But when I set that skillet on the table for my friends and pull a slice out of the hot pan, I feel happy.
- 1 1/2 c finely ground yellow cornmeal
- 2/3 c all-purpose flour
- 1/4 c sugar
- 2 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 3/4 c buttermilk, at room temperature
- 4 T butter, melted and then slightly cooled
- 2 large eggs, at room temperature
- 1 c canned, creamed style corn
- 2 T vegetable oil
Preheat oven to 400° F. Place the skillet in the oven to heat as the oven is heating.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, butter, eggs, and corn. With a wooden spoon or a spatula, gently fold the wet ingredients into the dry ingredients. Stir until just combined.
Remove the skillet from the oven. Pour the oil into the skillet, and swirl the skillet so that the oil coats it evenly. Pour the batter into the skillet, and smooth the top with a spatula to even the batter out. Cook for about 25 minutes, or until the top is golden brown, and a toothpick inserted comes out clean. Allow to cool for about 5 minutes before serving.
Store at room temperature loosely covered in plastic wrap.
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