There is a certain joy in re-mastering old American recipes
in cookware appropriate to the period. A simple cornbread recipe in a cast iron pot is just that.
Cornbread has been called the cornerstone of Southern cuisine, and it is the perfect
side to the spicy and saucy dishes of the South. It can also be eaten for breakfast or as a light
dessert topped with jam or honey.
Servings: 10 servings
- ¼ cup vegetable or canola oil
- 1 cup yellow cornmeal
- 1 cup unbleached all-purpose flour
- 1 Tablespoon plus 1 teaspoon baking powder
- 1 cup nonfat buttermilk, or 1 cup lowfat milk with 1 teaspoon white wine vinegar set aside for 5 minutes
- 4 teaspoons honey
- 1 large egg
- 1 cup fresh or frozen corn kernels, defrosted
- Heat oven to 400° F. Pour oil into a seasoned 8 to 10 inch cast iron skillet
and rotate the oil around to coat the bottom and sides. Pour the excess oil into a small cup
and set aside. Place the oiled skillet in the oven to heat.
- In a large bowl, combine the dry ingredients. Add the reserved oil, buttermilk,
honey, and egg; stir well. Stir in corn kernels. Pour the mixture into the hot skillet and bake
until corn bread is golden brown, about 20 to 25 minutes. To serve, cut into wedges and serve
alongside a BBQ entrée or Jerk Chicken.
For photographs and detailed instructions, please visit
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