It took us six years of marriage to acquire our first cast iron skillet. I’m not sure of the reason behind this huge oversight, but we can finally put it behind us. When we brought our seasoned skillet home, the first thing I wanted to make in it was my mom’s cornbread. I say “my mom’s” because it’s the recipe she always made when I was growing up, but originally it’s from Joy of Cooking. My brother and I always looked forward to eating this cornbread with dinner (usually chili or some kind of soup) because of the honey bear that always made its way onto the table. The cornbread itself isn’t too sweet, and it has a nice tang from the buttermilk, so it’s the perfect match for honey! I always cut my slice of cornbread in half, providing more surface area for butter and honey, of course!
Now that pumpkins are appearing on doorsteps, pumpkin ales are on store shelves, and chili is making a frequent appearance on dinner tables, it’s safe to say that fall has come, making this the perfect time to share this cornbread recipe with you. It will go wonderfully with your family’s favorite chili recipe. Just don’t forget the honey bear.
(From Joy of Cooking)
1 cup flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1-2 TBS. sugar (I usually add a second tablespoon because Dustin loves a somewhat sweeter cornbread)
1/2 tsp. salt
3/4 cup cornmeal (I use medium grind)
1 1/2 cups buttermilk, plain yogurt, or sour cream (or in a pinch, a combination of any of those things)
4 TBS. butter, melted (you can also use olive oil, which results in a different taste and slightly different texture, but also good!)
- Preheat oven to 425 degrees. Grease a cast iron skillet (the best option for a yummy, crispy crust, but you can also use a glass baking pan).
- Sift together the flour, baking soda, baking powder, sugar, salt, and cornmeal.
- Beat together the buttermilk (or yogurt or sour cream), eggs, and melted butter.
- Place your greased skillet or baking pan into the oven to preheat while you mix the batter.
- Stir the liquid ingredients into the dry ingredients with a few swift strokes (aka don’t mix it to death).
- Pour the batter into the preheated greased pan. Bake about 25 to 30 minutes or until a toothpick inserted into the middle of the cornbread comes out clean and the top is started to turn golden. Serve slices of cornbread with butter and honey, alongside your favorite soup or chili!