This exceptional cornbread recipe holds a special place in my heart. Inherited from my mother, who had an assortment of cast iron cornbread stick pans for each of us, it’s a tradition I’m proud to continue.
“Mom, where are those precious cornbread stick pans? Bring them over to my place,” I’d often exclaim, ready to recreate those cherished memories.
The beauty of this recipe lies in its versatility. You can infuse it with the creamy goodness of soft butter, or take it to the next level by drizzling it with honey. Alternatively, transform it into a base for a Thanksgiving salad dressing, allowing it to crisp up into a delightful addition to your holiday feast.
Now, you might wonder, why use a cast iron skillet for cornbread? Well, cast iron pans bring the heat like no other, ensuring a non-stick experience while seamlessly transitioning from stovetop to oven. This is the secret to achieving that coveted crispy bottom in your cornbread.
To perfect those crispy edges, make sure your skillet is piping hot before you pour in the batter. Listen for that satisfying “sizzle” as the dough hits the pan—that’s your cue to anticipate the most flavorful and crispy cornbread imaginable!
When it comes to coating your pan, you have choices. Butter adds a robust flavor, while shortening is a dependable alternative. The decision is yours, and it will influence the character of your cornbread.
Yields: 12 servings
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Ingredients:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup buttermilk
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 cup plus 2 tablespoons of your chosen fat (butter or shortening), divided (I prefer butter)
Directions:
- Preheat your oven to a toasty 450°F.
- In a mixing bowl, combine the cornmeal, flour, salt, and baking powder. Give them a gentle stir to merge their flavors.
- In a measuring cup, blend the buttermilk and milk, then add the egg. Use a fork to ensure they’re well-acquainted. Don’t forget the baking soda; it adds a touch of magic! Pour this milk mixture into your dry ingredients and stir until they’re harmoniously united.
- Melt 1/4 cup of your chosen fat (butter or shortening) in a small bowl. Slowly incorporate it into the batter, stirring gently until they become fast friends.
- In an iron skillet, melt the remaining 2 tablespoons of fat over medium heat. Once the pan is adequately hot, pour in your batter. Be prepared for that satisfying sizzle—it’s the start of something amazing!
- Cook on the stovetop for a mere minute, and then transfer your creation to the oven. Allow it to bake until it reaches a glorious golden brown hue, usually around 20 to 25 minutes. You’ll know it’s ready when those edges turn irresistibly crispy!
- Once it’s done, cut your cornbread into charming combs, squares, or bars. Serve them with a dollop of soft butter for a heavenly experience. Alternatively, use squares as a delightful stuffing base or toss them into your culinary creations. They also make a delightful pairing with your favorite jams.
picture source: vindulge
