I am always on the lookout for food and baking inspiration, so last week I came across a recipe in an old Better Homes and Gardens publication that intrigued me. The recipe was for cast-iron skillet cornbread. I had never made cornbread before. The ingredients were really basic and the method so simple, I decided to give it a go, and I'm so glad I did! Who would have thought that homemade cornbread could be this simple! I feel like I have to tell the world now and want to share this terrific recipe with you. The good news is that you don't necessarily need a cast-iron skillet. I actually baked the cornbread twice this past week - the first time, in a cast-iron skillet and the second time, in a 10 inch pie dish. To be honest, I preferred the cornbread baked in the pie dish!
Ingredients
2 1/4 cups cornmeal
2 cups buttermilk
1/4 cup of butter, cut into small pieces
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt *if you use salted butter, omit the salt
Directions
- Preheat oven to 400 degrees F. Place a 10 inch round pie pan or cast iron skillet in the oven for a few minutes to heat through. Meanwhile, whisk together the cornmeal and buttermilk in a medium bowl. Set aside.
- Add butter and oil to the hot pan and brush the interior with it. Now pour the butter mixture into the cornmeal mixture in the medium bowl.
- Add beaten eggs, baking powder, baking soda, and salt. Mix with a wooden spoon until well combined. Pour the batter into the hot pan.
- Bake for approximately 15-25 minutes, depending on the type of pan you are using. A cast iron skillet will bake quicker than a pie pan will. To check that it's cooked through, insert a wooden toothpick in the center. If it comes out clean, then the cornbread is done! Allow to cool for several minutes before slicing. Can be served warm or cold, but warm tastes best, slathered in butter, of course!
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| Here's a slice of the cornbread I made using my ceramic pie dish. I served it with chili just the other night. |
Leftovers can be sliced and wrapped in plastic wrap to maintain freshness and can stay out for a couple of days this way. You can reheat each individual slice in the microwave or oven as needed.
I am actually going to be baking another one of these this weekend to take to my parents' house for our annual Thanksgiving dinner. I look forward to gathering with my family and enjoying some delicious food, especially my mom's turkey and stuffing!
Happy Thanksgiving to all my Canadian friends (near and far) celebrating the holiday this weekend. Much love and blessings. xoxo
