Cast Iron Cornbread

I make this in a cast iron dutch oven. It can be made in an 8 x 8 brownie pan as well.

This is my original recipe.

Ingredients:

2 tbsp butter, softened
1/2 c milk
1/2 c sour cream
1/3 c sugar
1/2 c mashed potatoes (leftovers work perfect)
1/2 tsp salt
3 tsp baking powder
1 c yellow cornmeal
1 c all purpose flour

Directions:

  1. Preaheat oven to 425 F. PLACE CAST IRON DUTCH OVEN INTO OVEN WHILE IT IS PREHEATING.
  2. Mix wet ingredients in kitchenaid.
  3. Mix dry ingredients in other bowl.
  4. Add dry ingredients to wet ingredients in kitchenaid. Mix well.
  5. Take cast iron out of oven. Add 2 tsp of butter and swirl around until bottom of pan is coated.
  6. Add batter to cast iron.
  7. Bake (without lid!) for 30 min.
  8. Cool, cut and enjoy!

Note: If you make potato soup and have leftovers, you can use that as well, or corn soup or mushroom soup. Adjust the milk content downward to compensate for the liquidity of the soup. Cornbread batter has the consistency of thick pancake batter.

Optional: Chop a jalapeno into the batter if you like your cornbread spicy.

 

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Buttermilk Corn Bread

Yeah, I’m uploading a lot of cornbread recipes. Mostly that’s because I love cornbread and am still searching for the perfect recipe. I haven’t found it yet honestly. Nothing too northern (cake-ish and sweet) and nothing too southern (dry and flavorless).

Cornbread 1 Cornbread 2

INGREDIENTS

1 cup yellow cornmeal
1/2 c self rising flour (White Lily brand)
2 Tbs sugar
1/2 tsp salt
1 cup buttermilk
1/3 cup cooking oil
1 egg lightly beaten

Mixins I used:

1/2 finely chopped jalapeno
1/2 c defrosted frozen corn kernals

DIRECTIONS

Preheat oven to 425º.

In a medium sized mixing bowl, add 1 cup of Yellow Cornmeal.

Add Flour, baking powder, salt.

Add Sugar.

Add Salt.

Mix all the dry ingredients well.

Add some oil to your sectioned baking pan and place it in the warm oven for 5-10 minutes.

Add buttermilk to the dry ingredients and stir to lightly mix.

Add the oil.

Slightly beat the egg and add to the mixture, stir all ingredients to light incorporate them together.

Carefully remove the hot pan from oven, spoon batter into each section until the section is full.

Place back in oven and bake at 425º for about 15-20 minutes or until lightly brown on top.

Remove to a cooking rack, brush with butter if desired.

Serve warm and Enjoy!

NOTES

Can be made with All-Purpose Flour. You just need to add 1 1/2 teaspoon of Baking Powder and 1/2 teaspoon of Baking Soda to the dry ingredients if you use it instead of Self-Rising.

Corn Sticks can be re-heated or baked and frozen for later if desired.

SUBSTITUTION 1:

1/2 c self rising flour =

1/2 cup all purpose flour
3/4 tsp baking powder
pinch salt

HOWEVER, with this substitution, you will need to increase your liquid quantity (no, I don’t know how much, eyeball it) to compensate for the higher protein content in the all purpose flour. And no matter what you do, your cornbread made with the above substitution will NOT be as tender as it would be if made with the White Lily Southern Flour.

SUBSTITUTION 2:

1/2 c self rising flour =

1/2 c Swan’s Cake Flour
3/4 tsp baking powder
pinch salt

Why? White Lily Flour, which Southerners use, has low protein and low gluten content.  Swan’s Cake Flour has a similarly low protein content.

NOTE: The cast iron pan making things crispy is a total scam. Nothing I made, following the instructions, has been particularly crispy. But then, my alternative is a wok and metal pan. Which work at least as well. For less money. And I already own and use them for other things. Also, I find not washing cast iron to be a really dirty habit. Cleanliness is next to godliness, ye ken?

NOTE: Needs more sugar. Way way more. Texture is too crumbly. Don’t make this again. Recipe is too southern for my taste.

Quaker Oats Corn Bread

DIRECTIONS:

1 1/4 c flour
3/4 c cornmeal
1/4 c sugar
2 tsp baking powder
1/2 tsp salt (optional)
1 c skim milk
1/4 c oil
1 egg

INGREDIENTS:

Preheat oven to 400 F.

Grease 9 in pan.

Combine dry ingredients.

Stir in wet ingredients until just mixed.

Pour batter into prepared pan.

Bake 20-25 min.

Good Old Fashioned Corn Bread

Makes: About 6 servings

Time: About 45 minutes

Recipe from How to Cook Everything Vegetarian.

INGREDIENTS:

1 1/4 cups buttermilk, milk, or yogurt (or 1 1/4 cups milk plus 1 tablespoon white vinegar; see Step 2), plus more as needed

2 tablespoons butter or extra virgin olive oil

1 1/2 cups medium-grind cornmeal

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon sugar, plus more if you like sweet corn bread

1 egg

DIRECTIONS:

1. Preheat the oven to 375°F.

2. If you’re using buttermilk, milk, or yogurt, ignore this step. If not, make the soured milk: Warm the milk gently—1 minute in the microwave is sufficient, just enough to take the chill off—and add the vinegar. Let it rest while you prepare the other ingredients.

3. Put the butter in a medium ovenproof skillet or an 8-inch square baking pan over medium heat; heat until good and hot, about 2 minutes, then turn off the heat. Combine the dry ingredients in a bowl. Mix the egg into the buttermilk. Stir the liquid into the dry ingredients (just enough to combine); if it seems too dry, add another tablespoon or two of buttermilk. Pour the batter into the prepared skillet or pan, smooth out the top if necessary, and put in the oven.

4. Bake about 30 minutes, until the top is lightly browned and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm.

Kentucky Corn Bread

INGREDIENTS:

2 c corn meal
1 c wheat flour
2 eggs
2 tsp baking powder
1 tsp baking soda
1/4 c oil
1 1/4 c buttermilk

DIRECTIONS:

Preheat oven to 425 F.

Put 1 tbsp butter in cast iron skillet and place in oven. (butter has a low smoke point, so keep an eye on it)

Mix oil, buttermilk and eggs.

Mix dry ingredients.

Add wet ingredients to dry ingredients.

Pour into hot cast iron pan.

Bake for 25 min.

NOTE:

This is SOUTHERN style corn bread, as it has no sugar. Texture is dry and crumbly, not soft and cake like. Be authentic at your own risk. (Yes, I am from the North. No, I’m not a fan of Southern cornbread).

Cast Iron KAF Compromise Cornbread

This cornbread is a rare compromise between Southern and Northern cornbreads: it’s “just right,” as far as the amount of sugar. It’s tender and moist, with a balanced corn flavor. While delicious just as it is, this recipe can also accommodate all kinds of personal touches. Feel free to add some cheese, green onions, corn kernels, jalapeno peppers, cooked sausage, or any combination of these suggestions. The combined volume of your add-ins should be a maximum of 1 cup.

Our guarantee: This cornbread will bake up light and tender, not dry, and have a moist crumb.

INGREDIENTS:

1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 3/4 teaspoon salt, to taste
1 1/4 cups milk
1/2 cup unsalted butter, melted and cooled*
1 large egg

*For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.

DIRECTIONS:

Preheat the oven to 375°F. Lightly grease a 9″ square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.

1) In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

2) Stir in any desired herbs, cheese, corn kernels, or other flavorings.

3) In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil (if you’re using it), and egg.

4) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.

5) Spread the batter into the prepared pan, or scoop into the muffin tin.

6) Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.

7) Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Tips from our bakers:

Add-ins will increase the baking time by 5 minutes.

Don’t over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.

If you decide to add creamed corn, decrease the milk in the recipe by 1/3 cup.

If you like a crispier crust on your cornbread, grease a cast-iron pan and place it in the oven for 10 minutes to heat. Scoop the batter into the hot pan and return it to the oven to bake as directed. Check on the cornbread after 15 minutes.

Want to make mini loaves? Use three 3 1/4″ x 5 3/4″ x 2 1/4″ mini loaf pans. Use 1/3 (1 cup) of the batter per pan. Bake in a preheated 375°F oven for 23 to 25 minutes. When done, the loaves will be golden brown on top, firm to the touch, and a tester inserted in the middle will come out clean.

Cornbread isn’t just an accompaniment to chili anymore. It can be dressed up to go with most any dish. Stir in any of these extra ingredients, or experiment with some of your own.

VARIATIONS:

Corn and Scallion
1/2 cup (2 ounces) fresh/cooked or frozen/thawed corn kernels
1/2 cup (about 1 1/2 ounces) chopped scallions (3 or 4 scallions, white and green part)

Cranberry-Walnut
1/2 cup (2 1/2 ounces) dried cranberries
1/2 cup (2 ounces) chopped walnuts

Cast Iron Corn Fingers

Rose Levy Beranbaum Recipe, published in LA Times

http://articles.latimes.com/1991-10-10/food/fo-26_1_corn-fingers

CORN FINGERS (Adapted from Campton Place)

1/2 cup yellow cornmeal

1/2 cup flour

2 tablespoons plus 2 teaspoons sugar

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon crushed hot red pepper

1/4 cup unsalted butter, melted

1/3 cup whipping cream

1/3 cup milk

1 large egg, separated

1 cup cooked corn kernels, cut off cob

DIRECTIONS

About 5 to 10 minutes before batter is ready, preheat at 425 degrees 2 cast-iron corn finger molds, sprayed with non-stick spray or lightly greased.

Stir together cornmeal, flour, sugar, baking powder, salt and crushed hot pepper in medium bowl. Lightly whisk together butter, cream, milk, egg yolk and corn kernels in separate bowl.

Beat egg white in small bowl until soft peaks form when beater is lifted slowly. Stir egg yolk mixture into flour mixture just until moistened. Lumps should still remain. Fold in egg white just until incorporated.

Spoon or pipe batter into molds until almost full. Use small metal spatula or back of teaspoon to smooth, if necessary. Bake at 425 degrees 15 minutes or until tops are golden brown. Invert onto rack to cool. Serve warm or at room temperature.

Corn fingers freeze well for several weeks. Wrap each airtight in plastic wrap and place in heavy-duty freezer bags. To reheat from frozen, bake at 400 degrees 7 minutes. Makes 12 to 13 corn fingers.

NOTES (4/28/15): Delicious. Moist. Not too sweet. Amazing.  Baked in a 6 cup muffin pan (not nonstick) but each cup only half filled. Turned out well.

Next time: Maybe add some more sweetness, like maple syrup. And jalapenos instead of crushed red pepper.