Wednesday, November 14, 2012

Skillet Whole Wheat Cheesy Cornbread

Skillet Whole Wheat Cheesy Cornbread

Confession time. I have never made cornbread. Well, except from a box mix, I mean. The box is OK but it never made me lust after it. When I've eaten corn bread at restaurants and various other places, sometimes it's amazingly good and sometimes it's no better than my box mix. Maybe those people are using the same box mix? So the result is that sometimes I have a huge craving for cornbread but I don't make it because I know the box mix will disappoint me. So why, you ask, don't I make my own? I have no earthly idea.

Skillet Whole Wheat Cheesy Cornbread
Yesterday I was out for a walk with the pup and we went to a nearby housewares store to get a few odds and ends for Thanksgiving. And there I saw this adorable little cast iron pan. It's about half size of a standard pan and it was calling my name. But what would I use it for? Aha! I shall make cornbread! For someone who doesn't actually make cornbread, I've got a fair amount of recipes pinned. But the one I knew I'd try first is from Kayle at The Cooking Actress. I liked that she used equal parts white and whole wheat flour and her directions seemed simple enough.

Skillet Whole Wheat Cheesy Cornbread
Kayle's cornbread recipe calls for corn kernels but I didn't have any in the house so I decided to substitute cheddar cheese instead. Now some of you might be thinking that corn kernels and cheddar cheese are not the same thing but I'll explain to you why you're wrong. In this particular recipe, both those ingredients are present to add yumminess to the cornbread and I assure you that cheese adds yumminess. Ergo, corn and cheese are the same thing. See? Because my little skillet is half sized, I cut her recipe in half and it was yummyA little heartier than traditional cornbread and not overly sweet. I did drizzle a bit of honey on one slice and it was extra yummy. Next time I might even throw in some fresh chives. If you want to see the original full size version of the recipe, go visit Kayle's site. Actually, either way you should go visit Kayle because she has cookies. Lots of cookies. Enjoy!

Ingredients
1/4 Cup all purpose flour
1/4 Cup whole wheat flour
3 oz. Cornmeal
1 Tablespoon sugar
1 Teaspoon baking powder
1/2 Teaspoon salt
3 Tablespoons unsalted butter, divided
1 Egg
1/2 Cup milk
1/4 Cup cheddar cheese, shredded

Skillet Whole Wheat Cheesy Cornbread
Put one tablespoon of the butter in a cast iron skillet (approximately 5") and place in a pre-heated 400 degree oven while you make the mix. Melt the remaining two tablespoons in the microwave.

In a bowl, combine the flours, cornmeal, sugar, baking powder and salt. In a separate bowl, combine the egg, milk and melted butter. Add the wet mixture to the dry mixture and stir just until combined. Fold in the cheese.

Remove the skillet from the oven and swirl the butter around to coat the pan. Pour the batter into the hot skillet and return to the oven for approximately 15 minutes or until a toothpick comes out clean. Makes 2 - 4 servings.

16 comments:

  1. OOOO, what a lovely recipe! Sounds so good.

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  2. Hahahaa aw you're so sweet :)

    I LOVE that you subbed in cheese. And are thinking about adding chives. That sounds soo so so so good!

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  3. I absolutely loves this and can't wait to find the time to add it to my collections of great recipes.

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  4. Well - we must be on the same wavelength! :) That looks beautiful and oh so tasty - nothing better than cheesy cornbread!

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  5. You know what Anita? It wasn't all that long ago that I used that little blue box...what's it called, Jiffy? Anyhow, I love the blend of flours with the cornmeal in this recipe. Your instinct to try chives next time is spot on...I've added those, green onions, even fresh jalapeno along with the cheese. Que bueno!

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  6. Yumola!! My hubby has taken over the cornbread duties and I will share this with him.

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  7. I love the cheesy-ness of this! The perfect compliment to a hearty bowl of chili.

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  8. This recipe looks yummy & I love the cheddar addition ... I love going all whole wheat flour b/c it helps me get over the guilt of all the carbs ... at least they're complex carbs, right?

    :-)

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  9. HAHA I love that you can equate corn and cheese here. Great recipe Kayle and great twist on it Anita! :)

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  10. i love that cute little skillet! and i love the addition of cheese in here - everything is better with cheese :)

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  11. Mmmm you've officially made me a convert: cheese and corn = same thing. And don't you just LOVE the cast iron?? My bf's mom gave me her old cast-iron dutch oven and I am in heaven with it.

    I have never been brave enough to do cornbread from scratch either, kudos to you for doing so :D Looks delicious.

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  12. I've yet to make corn bread too! It's been on my mind...I've pulled out the ingredients more than once....and then I just don't do it!
    I need to jump on this corn bread wagon! This looks so good...I so want it for the left over chili! mmmm

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  13. I love the cute little cast iron pan, and your cornbread sounds extremely lust worthy. I love that it's made with whole wheat flour.

    Also, I'm totally jealous that you are only a walk away from a housewares store; although, that could be dangerous for me.

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  14. This is a great recipe! I also love the Cooking Actress! Thanks for sharing at Foodie Friends Friday!

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  15. Love this healthier version of corn bread. I have to try it. Thanks for sharing on Thursdays Treasures

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  16. If you ask me, the best cornbread has to be make in a cast iron skillet. There's something about it that makes eat and eat :)
    Great recipe Anita

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