This is a guest post from my friend, Kim. She noticed I didn’t have a recipe for corn bread here at the Kitchen Professor…
So, here is a great recipe that Kim shared with me. Check out more from Kim at Food for Thought RD.
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Growing up, my family had a cast iron skillet, but we only used it for two things: scrambled eggs and cornbread. Both were delicious, even if it meant we underutilized a great piece of cookware.
As an adult, I’ve tried a variety of cornbread recipes and mixes, but nothing seemed to come close to what I remembered. Until recently, when I acquired a cast iron skillet of my own. It’s crazy, but I really think the cornbread tastes markedly better cooked in cast iron. If you don’t have cast iron, you can still make the cornbread. But I highly recommend investing in one.
I like a nice cup of tea with my cornbread. You too?
Here are my favorite electric tea kettles.
Cast Iron Cornbread (Serves about 12)
- 1 ¼ cups cornmeal
- ¾ cup white whole wheat flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 1/3 cups buttermilk
- 2 eggs
- ½ cup canola oil
- 1 tablespoon unsalted butter
Reading this recipe on a tablet? Here are my recommendations for iPad stands for the kitchen.
- Preheat oven to 425 degrees F. Place a 9 or 10 inch cast iron skillet in the oven to heat with the oven.
- In a large bowl, whisk together dry ingredients (cornmeal through soda). In a separate bowl (or large measuring cup), whisk together buttermilk, eggs, and oil. Whisk wet into dry ingredients until combined. Don’t over mix.
- Remove skillet from hot oven. Carefully, put butter in skillet and swirl around to coat the pan as it melts. Pour the batter into the skillet and place in the center of the oven.
- Reduce oven temperature to 375 degrees F and bake until a toothpick in the middle comes out clean, about 20-25 minutes. Allow to cool slightly before slicing and serving.
Nutritional Information (Amount per serving):
- Calories: 206
- Protein: 4 g
- Fat: 12 g
- Saturated Fat: 2 g
- Cholesterol: 35 mg
- Carbohydrates: 22 g
- Fiber: 1 g
- Sodium: 296 mg
You will definitely want to check the cornbread at 20 minutes if using a 10 inch skillet. Maybe even a couple minutes before, depending on how “hot” your oven cooks. Cornbread is always better fresh and warm, but this does save for a couple days as leftovers if needed.
Source: Adapted from Alex Guarnaschelli
Kim Marsh is the author of Food for Thought RD. She is a registered dietitian, stay-at-home wife and mom, blogger, self-taught cook, and food lover. Her goal is to debunk nutrition myths and provide easy, healthy recipes. Being healthy shouldn’t be hard!
Want to cook more stuff in cast iron? Check out this post about the foods that work best in cast iron.
Need to blanch sweet potatoes for your salad? Here’s my handy how-to-guide. Need to slice a loaf of bread quickly, evenly and perfectly? Use one of these bread slicers.
After you bake your corn bread, what the best way to clean cast iron? I’ll show you in this post.