Cornbread- 3 Ways

When you grow up in the South, or anywhere with a strong BBQ culture, you are exposed to lots of different types of cornbread.  For me, I didn’t want to limit myself and pick a specific type of cornbread that I liked more than others.  It is a similar mentality to biscuits to me.  I lump cornbread into three categories: Traditional, With corn, and flavored. I am a firm believer that there is a specific time and place for each type.


Today I wanted to go the traditional route.  There is a bit of a round-about mentality as to why I am making cornbread today.  Essentially, my husband and I have been up in the air about getting a cast iron skillet for quite some time and we finally did! So I kept looking at our brand new skillet and couldn’t figure out what I wanted the inaugural meal to be and then it hit me: Cornbread.  I have seen countless beautiful photos of cornbread cooked in cast iron and wished I could do that, so of course I had to.  Soon to come with be fruit cobbler, so stay tuned.


Before I reveal my very favorite cornbread recipe which is currently cooking off in the oven, I will share my two other go-to recipes that are just as good. I really try to keep all of the ingredients for these corn muffins on hand because they come together so quickly. They are also incredibly tasty and will make you lifelong friends.

Corn Muffins

  • Servings: 12
  • Difficulty: Easy
  • Print

From The Gourmet Gazelle

Ingredients

  • 1 egg
  • 1/4 cup vegetable oil
  • 3/4 cup canned cream corn
  • 1 cup milk
  • 1 cup flour
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar

Directions

  1. Preheat oven to 400º F.  In a large bowl whisk together egg, oil, corn, and milk.  In a smaller bowl combine the flour, cornmeal, baking powder, salt, and sugar.
  2. Fold the dry into the wet until just combined.
  3. Either line or spray 12 muffin tins and divide the batter evenly.
  4. Bake for 15-20 minutes or until tops are lightly browned and a toothpick comes out dry.

The other category of cornbread is a flavored type and my sister-in-law makes an incredibly addictive cheddar jalapeno version.  My issue with this category of cornbread is I want to eat it on its own, no meal necessary.  That is not the healthiest but I just can’t help myself. I kindly asked her for the recipe after my first bite.

Cheddar Jalapeno Cornbread

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients

  • 1 can cream corn
  • 1 cup cornmeal
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 1/2 cup shredded cheddar
  • 3 eggs
  • 2 jalapeno peppers, finely diced
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

Directions

  1. Preheat oven to 400º F.  Add all ingredients in a large bowl and mix until fully combined.
  2. Grease a 9×9 baking dish then add the batter.
  3. Bake for 35 minutes or until golden brown.

Last but certainly not least is the cornbread that I grew up with.  The thought of it makes my mouth water when I think about it. This recipe is a little on the sweet side, but don’t be skeptical and give it a try because it is darn good.

Swedish Corn Bread

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup margarine
  • 3 eggs
  • 2 cups water
  • 2 cups cornmeal
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Directions

  1. Preheat oven to 400º F.  Grease a 13x9x2 baking dish or a large cast iron skillet.
  2. In a large bowl beat margarine and sugar until combined.  Add the eggs and mix until well blended.
  3. Stir in the water and cornmeal.
  4. In a smaller bowl, whisk together the flour, powder, and salt.  Fold into the wet mixture.
  5. Pour into greased baking dish or skillet.
  6. Bake for 35 minutes or until golden brown and a toothpick comes out clean.

 

 


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