Iron-Skillet Cornbread

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Description

I didn’t like cornbread much growing up. It tended to be served to me very dry and really didn’t have enough of a savory feel to it.  A friend of mine sent me a recipe from the Hillstone Restaurant Group that with a couple modifications became simpler and just wonderful. (It was wonderful to begin with)

Ingredients

1¼ cups all-purpose flour (150g)
1 cup fine-grind cornmeal (120g)
1 tablespoon baking powder
1½ teaspoons kosher salt
4 large eggs
1½ cups canned creamed corn (from one 15-ounce can)
3 ounces mild white cheddar, grated
¾ cup unsalted butter (1½ sticks), room temperature
⅔ cup sugar
Nonstick vegetable oil spray
A 10-inch cast-iron skillet (measured from the rim)
* Click to ingredient to choose one

Directions

1
Preheat oven to 400° with the skillet inside while it heats up. Combine by whisking flour, cornmeal, baking powder, and salt in a small bowl.
2
Whisk eggs in a medium bowl then add in creamed corn and cheddar. 

3
Mix butter and sugar in a large bowl with your hand or a spoon. So it is creamed together.
4
Working quickly work the butter sugar combo into the dry goods. The goal is to get pea shaped sizes of butter in it. These little chunks melt and create pockets of delicious. Also make sure to get the dry goods off the bottom of the bowl.
5
Add wet mixture to the dry goods and mix until just combined. Mix in dry ingredients just until they're wet. Also do not overdo this.
6
Use the non-stick spray on the skillet in the oven. These pans will be super hot, be careful.
7
Put the batter in the skillet.
8
Bake cornbread until golden brown and springs back when gently pressed.
9
35–45 minutes.
10
Let cool 10 minutes. Serve.