Thoughts About Cornbread

Some Thoughts on Cornbread

 

 

 

 

 

I think Mark Twain got this right. I don’t think I’ve ever had true Southern Cornbread but I’ve had some pretty awful cornbread here in the North. Maybe my sister in law and I should have a cornbread bake off. My sister-in -law is from Charleston, South Carolina and is one of the most fun people I know.  But I digress.

Cornbread is something I don’t eat very often but every once in a while I get a craving for it. When I was working I’d buy the little mix packages that were just add water. Although easy and quick to make the result was  this dry, crumbly stuff that was really pretty bad.  Still bad cornbread is better than no corn bread so I kept doing that until someone gave me a recipe for Boston Market Cornbread. I’m always looking for ways to improve my cooking skills.

Boston Market Cornbread

Boston Market cornbread is a very moist, very sweet, cornbread that is served as a mini loaf.

I think they are great but is it cornbread? 

When I got the “Imposter” recipe I could see why it’s so cake like. It uses a box of Butter Cake mix as a base. It makes a ton of these little loaves and they also freeze well. I used to make a batch for the office and we’d put them in the freezer so my co-workers and I could have them whenever we wanted.  

Cast Iron Skillet Corn Bread

Boston Market cornbread aside, I still think there is nothing like cornbread that’s baked in a cast iron skillet. You get such a beautiful crust when you bake your cornbread this way. So  I set out to see if I could make a decent cornbread even though I am a Northerner. I think my effort was pretty successful. Here’s the result. 

 

 

 

Cast Iron Skillet Corn Bread Recipe

(Food Network)

 

Ingredients

• 1 1/4 cups yellow cornmeal
• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teas. kosher salt
• 2 teas. baking powder
• 1/2 teas. baking soda
• 1/3 cup whole milk
• 1 cup buttermilk
• 2 eggs (lightly beaten)
• 8 Tablespoons unsalted butter, Melted

Directions

1. Preheat oven to 425 degrees F, and place a 9 inch cast iron skillet inside to heat while you make the batter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, salt baking powder and baking soda. Whisk in the milk, buttermilk, and eggs. Lastly whisk in all of the melted butter, reserving about 1 tablespoon for the skillet later on.
3. Carefully remove the hot skillet from the oven and reduce the oven temp to 375. Coat bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and tooth pick inserted in the center comes out clean.  (25-30 minutes) Allow to cool 10-15 minutes before cutting and serving. 

Enjoy!