Thursday, October 8, 2015

Quick and Easy Cornbread

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! 

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  



18 comments:

  1. Rosinda, I love making cornbread in my dear Mama's cast iron skillet! I think the texture is better in cast iron. Your recipe is very similar to mine but my recipe has sugar in it. Have a lovely Thanksgiving with your family. There is so much to be thankful for! xoxo ♥

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    1. Thank you so much, dear Martha Ellen! There really is so much to be thankful for! I am new to cast iron cooking and I don't think my pan was seasoned properly. There was a certain taste coming through into the cornbread. I would appreciate any tips from you!!! xoxo

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    2. Looking at your cast iron it appears to be well seasoned to me. I'm not sure why you have a certain taste coming through! Unless you had some rust hiding in the pan somewhere? Maybe? Check out these seasoning tips https://www.lodgemfg.com/use-and-care/seasoned-cast-iron-use-and-care.asp I hope it helps, but hey you already found a solution for your cornbread! Happy Thanksgiving! xoxo ♥

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    3. Thank you so much for the link, Martha Ellen! I am definitely going to check it out! I will let you know! xoxo

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  2. Cornbread is a favorite around here, and it is always baked in the iron skillet that came from my house when Mother no longer needed it. In fact, I've had cornbread featured on my blog recently! My recipe is similar to yours, but has only 1/4 cup canola oil and 2 cups cornmeal. There is also no baking powder, so now I will have to try yours! My husband doesn't like the addition of flour or sugar to cornbread. Sending wishes for a memorable Thanksgiving holiday with family!

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    1. Hello Nellie! I must stop by your blog to read your cornbread post! I am new to cooking in a cast iron pan. I would appreciate any tips, as I don't think my pan is very well seasoned. I assume the cornbread recipes with added flour and sugar would make them taste more like cake? Thank you for your good wishes! Have a wonderful weekend! xoxo

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  3. This sounds delicious, Rosinda! Cornbread is one of my favorites also. We love it warm with lots of butter! : ) I have never made it from scratch before (just a box mix). I had no idea how easy it was. I'll have to give this one a try. It's perfect with a nice cozy fall meal. Yummy!!! Enjoy your Thanksgiving this weekend. I can't believe a whole year has gone by already. Have fun with your family and savor that delicious turkey dinner!!! So many blessings to be thankful for! xoxo

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    1. Thank you so much, Danielle! Yes, I have so much to be thankful for! I had no idea how easy it was to bake cornbread! I think you'll be very pleased with this recipe! My husband likes crumbling the cornbread into his bowl of chili. LOL! xoxo

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  4. Happy Thanksgiving, Rosinda! xoxo

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    1. Thank you, sweetie! I miss you!! Hope you're keeping well! xoxo

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  5. Oh, dear Rosinda, I am so behind on twitter! I just love your posts and this one sounds so yummy!!!! We will be so hot again today
    (almost 100 F.), no oven will be turned on here : ( Won't be long though! I wish you and the family a wonderful Thanksgiving!!!
    All my love!!! xoxoxo

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    1. Thank you so much, dear Sherry! It's a glorious Thanksgiving day here! Hope you're keeping cool! Love and hugs! xoxo

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  6. Ooooh that looks fantastic! I'm sure everyone will enjoy it at your Thanksgiving! I made cornbread for years from a recipe I got from a cookbook, then I decided to try the recipe on the box of cornmeal and it was actually much better. The key seemed to be a lesser ratio of cornmeal to flour! I hope it's a wonderful weekend and a super yummy Thanksgiving. Sending hugs to you all!

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    1. Thank you, Nancy! This particular recipe doesn't take any flour at all. The weather has been absolutely perfect all weekend long! We had a delicious Thanksgiving dinner! Love and hugs! xoxo

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  7. I need to get this holiday of yours on MY calendar next year!!! You always remember OURS and I don't remember yours. I hope you have a wonderful weekend with your family. I will be thinking of you!! xoxo

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    1. Thank you, sweetie! We have been blessed with glorious weather for this Thanksgiving holiday weekend. Yesterday's turkey dinner was scrumptious. So much to be thankful for! Love and hugs! xoxo

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  8. My Rosinda...My Sunshine...Gifted hands...Smart Cookie :)
    Happy Thanksgiving...Another Year of sharing our happiness and Blessings!
    I am so counting the hours to see all of us around the table enjoying my famous roasted stuffed turkey, with so much love :)
    Love you all!
    xoxoxo

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    1. Thanks, Mom! We love you, too! Yesterday's turkey dinner was absolutely delicious! I am so thankful for you! xoxo

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