Are you tired of the same old biscuits for your holiday feasts? Yeah, me too. Those biscuits in the popping can that scare the bejeezus out of you and end up like overdone hockey pucks or with gooey, mushy middles. That’s why I will be making something new for our Thanksgiving dinner this year…cast iron skillet cornbread.
Hubby has been pretty much obsessed with the 12 inch cast iron skillet he got last year. He’s also be obsessing about buying a smaller 8 inch cast iron skillet. Every single time we go into one of those kitchen outlet stores, he lovingly strokes the baby skillets and picks them up with the intention of buying it. But for some reason, he can never pull the trigger. Well, I finally forced him to buy it a few weeks ago and low and behold, it’s sat unused in the cabinet. Until now.
Cornbread = Love
I love cornbread. Especially with Hubby’s Crab Corn Chowder, which he made on Sunday. It was perfect for a chilly football Sunday. And what was even better was the skillet cornbread that I made to go with it.
I had wanted to make cornbread in the cast iron skillet for awhile now—but just like Hubby, I had yet to pull the trigger. It was mostly because I was convinced that it would be too difficult to do. And plus, Hubby can be really possessive of his skillet. But after we got this new one and he hadn’t used it yet, I decided that it would be perfect to try it out on football Sunday…before making it for our Thanksgiving dinner. And lordy I wish I had tried it sooner.
I scrolled through Pinterest as I do, and I found a recipe that I liked, except…it didn’t have any corn in it. So, I adapted the recipe that I found from Pumpkin N Spice, but I changed it to make it my own by adding…creamed corn.
It Was SOOOOO Easy
You guys know by now—I LOVE easy. This recipe had minimal steps and created the most moist and delicious cornbread I’ve had in quite some time. A lot of times store-bought cornbread can be “gritty”, but this one was not like that at all. The secret to this fabulous cornbread is the creamed corn. And the cast iron skillet. Apparently, the ONLY way any self respecting cornbread maker would make cornbread is in a cast iron skillet. (Or so I gathered from what I’ve read.)
Five Simple Steps
You start off by placing the pieces of butter in the skillet and stick the skillet in the preheated oven (425 degrees). This helps brown the outside of the cornbread, while the inside cooks slowly.
While the butter is melting, whisk together the flour, cornmeal, sugar, baking soda, baking powder, and salt. Then mix the egg, buttermilk, and 10 oz of creamed corn. Incorporate the dry mixture with the wet and mix until combined well. Remove skillet from the oven (the Lodge cast iron skillet rubber pot holder is great for that) and pour batter into the skillet. Bake in the oven for 20-25 minutes or until a toothpick stuck in the center comes out clean.
THAT’S IT. Bam! Cornbread is done.
Don’t Forget to Clean the Skillet
Hubby reminded me no less than twenty times to clean his precious cast iron skillet, but do you know what? The clean up was so easy, I couldn’t believe it. The cornbread slid right out…leaving nothing but a few crumbs. But to appease him, I did rinse it out and oil it like you’re supposed to:
I think I may adopt this little skillet and make it mine…shhhhh, don’t tell Hubby! This recipe was so simple, I’m dying to try out some other cast iron skillet recipes soon. I’ll let you know how it goes. But if you’re looking for your own cast iron skillet, the ones below are what we use and recommend. (Plus the handle cover and skillet brush are really great as well!) Try this cornbread for your holiday meal this year—you’ll have your guests raving!
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- 4 TBSP unsalted butter
- 1 c. yellow cornmeal
- 1 c. all purpose flour
- 2 TBSP granulated sugar
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp Kosher salt
- 1 egg
- 1 c. buttermilk
- 10 oz of creamed corn