Growing up one of my favorite smells was fresh cornbread. It reminds of being in the kitchen with my grandmother and gathering around the table during the holidays. Over time I have experimented with different recipes, but I always come back to this classic recipe that has been passed down to me.
To me, classic cornbread must always have real kernels of corn mixed in. Even if you are using a boxed mix, you can easily add in some freshly steamed kernels of corn and instantly it makes the recipe seem even more homemade and delicious.
Recently I came across this perfect little cast iron cornbread pan from Lodge. I see them all the time when I’m out vintage shopping and always pick them up when I see a good one. I knew it would be great for the holidays to add a fun element to our classic cornbread over a simple muffin. But when I do make muffins, I love to make the tiny ones - I think they are just more fun and bite-sized.
1 1/2 cups cornmeal
1 cup corn kernels - can be frozen, fresh, or from can
1 cups all-purpose flour
1 tablespoon granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1¼ teaspoons kosher salt
1 3/4 cups buttermilk
4 tablespoons unsalted butter, cut into 4 pieces
Preheat oven to 425 degrees F.
In a medium bowl, whisk together the corn kernels, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and stir the batter together until completely combined.
Using a stick of butter, grease the grooves of the pan to avoid the cornbread sticking after it is baked. Once buttered, place the cast iron skillet in pre-heated oven for 3 to 5 minutes to melt butter. Remove the skillet from the oven and pour the batter into the pan. Smooth the top and bake about 20 to 25 minutes.
Using a vintage cornbread pan will give your cornbread such a unique look and taste. Serve warm.
Let me know how you + your family like this recipe, and let me know your favorite way to cook cornbread in the comments.
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