Easily the quickest of quick breads, moist and tender …. this is absolutely delicious and one you must try. Just another fantastic use for your cast iron skillet. Serve this alongside some hearty chili or stew and you’ll have such a comforting meal.
- 1 1/4 cups cornmeal
- 3/4 cup all purpose unbleached flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cups buttermilk
- 2 large eggs, lightly beaten
- 8 tbsp unsalted butter, melted
- Preheat oven to 425 and place a 12 inch cast iron skillet in to heat up while you make the batter.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk up the buttermilk, eggs, and 7 tbsp of the melted butter.
- Reduce the oven temperature to 375 and remove the skillet. CAREFULLY … remember it is hot.
- Coat the skillet with the remaining tbsp of melted butter. Pour the batter in the skillet and place it in the oven. Amazing to watch …. it right away starts to puff up around the edges.
- Bake for 20-25 minutes until firm, and a tester comes out clean. Let cool for 15 minutes before serving.
This comes together so quickly – whisk up dry and wet ingredients separately and then quickly combine them. Stir until you don’t see any lumps, but don’t over mix the batter.
As soon as the batter hits the hot pan it starts to smell amazing and I loved the way it puffed up around the edges of the cast iron.
It might be difficult, but let it sit for 15 minutes after removing from the oven. Still warm enough to melt butter but holds together like a dream ….. try it, and I bet you love it.
Have you checked out http://www.jocooks.com ?? I got this recipe from her blog and it is most assuredly the best cornbread I’ve tried. In fact, I think every recipe I try of hers I love!
I’ve tried a few corn muffins or corn bread, but so often they turn out a little dry or too grainy. These were absolutely perfect, so moist and delicious with the taste of the corn. I found the recipe on “Once Upon a Chef” and for the first time, didn’t tweak a thing!
Light and fluffy, moist and delicious – what more could you want from a cornbread muffin?
- 3/4 cup yellow cornmeal
- 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 tablespoon baking powder
- 1/2 cup sugar
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons honey
- 3/4 cup milk (preferably whole but low-fat works too)
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- Preheat the oven to 350°Fdegrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
- In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix; it’s okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup almost full. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
I served these with a slightly spicy chipotle beef stew, so I didn’t want any extra spice here, but next time I might try mixing in a little jalapeño and gouda cheese …… yum.