![]() I guess I won’t ever be buying pre-made cornbread ever again and I’m totally ok with it. What I really made it for… to make cornbread stuffing for Thanksgiving! The cornbread can be enjoyed on it’s own, you can spread some butter on it, dip it in some chili. You’re left with basically heaven in a pan. Use the handle of a wooden spoon and poke holes in the cornbread. Bake cornbread layer for 20 minutes, or until golden brown. Pour this into a greased cast iron skillet and smooth evenly to all edges. After 20 minutes, when it’s finished baking, brush some melted butter on the top, then low broil it for about a minute to get that golden brown top. In a separate bowl, combine the Jiffy mix, egg, sour cream, and creamed corn. Bake for 20-25 minutes, until you can insert a toothpick into the center and it comes out dry. Pour in the batter and place into the oven. Hearing that sizzle is like music to my ears. Use a stick of butter to coat the whole skillet. Once the oven (along with your skillet) are pre-heated, remove the skillet with oven mitts (very hot!). Whisking constantly, slowly drizzle in reserved browned butter. Add eggs, sour cream, and buttermilk to a second bowl and whisk together. Combine cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. This allows the cast iron to have uniform heat when you pour the batter into the skillet. Pour browned butter into a heatproof cup or bowl, leaving about 1 tablespoon remaining in skillet. When cooking cornbread in the cast iron, I preheat my cast iron in the oven while it warms up. You get such a nice uniform crust and then that soft pillowy center. I like to cook my cornbread in a cast iron skillet ( Hello, girl with the IRON CAST here). Now onto the good stuff… Prepping the Cast Iron Skillet Yup, that’s it! You mix the dry and wet separately, combine, and you’re basically ready to boogie. I used Bob’s Red Mill 100% stone ground whole grain cornmeal- medium grind (you can also get coarse grind if you like your cornbread a little more rustic), all purpose flour, baking powder + soda, salt, brown sugar, salt, buttermilk, eggs, and butter. Nothing against boxed cornbread mix (I am all about the shortcuts), but it probably takes around the same amount of time to make this homemade cornbread which is much better. This quick and easy cornbread recipe is the perfect side dish to any meal! Homemade cast iron cornbread! This skillet cornbread comes out fluffy in the middle and crisp on the outside. Table of Contents How to Make Jiffy Cornbread with Creamed Corn 1-Minute Video Each thick slice of this creamed corn cornbread is sweetened with honey, and perfect when served with a warm bowl of soup or chili, a pot of beans, smoky greens, pulled pork, fried chicken, or your favorite grilled meats.
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