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.
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.
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 yummy.
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!
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
1/2 Cup milk
1/4 Cup cheddar cheese, shredded
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
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 -
OOOO, what a lovely recipe! Sounds so good.ReplyDelete
Hahahaa aw you're so sweet :)ReplyDelete
I LOVE that you subbed in cheese. And are thinking about adding chives. That sounds soo so so so good!
I absolutely loves this and can't wait to find the time to add it to my collections of great recipes.ReplyDelete
Well - we must be on the same wavelength! :) That looks beautiful and oh so tasty - nothing better than cheesy cornbread!ReplyDelete
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!ReplyDelete
Yumola!! My hubby has taken over the cornbread duties and I will share this with him.ReplyDelete
I love the cheesy-ness of this! The perfect compliment to a hearty bowl of chili.ReplyDelete
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?ReplyDelete
HAHA I love that you can equate corn and cheese here. Great recipe Kayle and great twist on it Anita! :)ReplyDelete
i love that cute little skillet! and i love the addition of cheese in here - everything is better with cheese :)ReplyDelete
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.ReplyDelete
I have never been brave enough to do cornbread from scratch either, kudos to you for doing so :D Looks delicious.
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!ReplyDelete
I need to jump on this corn bread wagon! This looks so good...I so want it for the left over chili! mmmm
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.ReplyDelete
Also, I'm totally jealous that you are only a walk away from a housewares store; although, that could be dangerous for me.
This is a great recipe! I also love the Cooking Actress! Thanks for sharing at Foodie Friends Friday!ReplyDelete
Love this healthier version of corn bread. I have to try it. Thanks for sharing on Thursdays TreasuresReplyDelete
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 :)ReplyDelete
Great recipe Anita