There is nothing quite like a buttered wedge of cornbread with a bowl of soup or chili on a chilly night to warm you from the inside out. It’s still actually quite toasty in my neck-of-the-woods but come evening, the air has a cool breeze and we have autumn on our minds.
This is a sturdy, moist slice of bread that you’ll be able to pick up to eat. It’s not overly sweet like some recipes which makes it perfect as a side for dinner. The additions of kernel corn and green chilis make for a savory dish. Pair it with a batch of Walt Disney’s Chili and you’ll have yourself a hearty meal!
Enjoy this recipe for cornbread, oven-baked in either a cast-iron skillet or 8″ metal baking pan.
Cast-Iron Skillet Cornbread
- 1 cup all-purpose flour, level
1 cup ground ornmeal
3 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground pepper
- 1 1/2 cups low-fat buttermilk, room temperature (I used 1 1/2 Tbsp vinegar with milk to reach 1 1/2 cups and let sit at room temperature)
- 2 large eggs, room temperature
- 1 cup shredded cheese (cheddar, sharp cheddar or Colby-Jack)
- 1/2 cup corn (can use either frozen sweet corn or about half can of corn)
- 1 small can of green chilis
- 2 tablespoons unsalted butter
Preheat oven to 425 degrees. In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, salt and pepper. Make a well in the center of the dry mix. Add buttermilk and eggs to the center and whisk . Gently fold in the cheese, chilis and corn. Set aside.
Place butter in a cast-iron skillet. Allow butter to melt and remove immediately from oven. Tilt the pan to evenly distribute and coat the bottom and sides of the pan.
Pour batter into buttered skillet and bake until the top is golden brown. Bake 20-25 or until toothpick inserted in center comes out clean. Let the cornbread cool in the skillet at least 15 minutes before cutting.
Eat within one day. Keep cooled leftovers in air-tight container or plastic wrap.