Cast Iron Cornbread
It goes without saying that the best accompaniment to chili is cornbread. It's hearty and gritty, the perfect companion to thick chili. A few years ago I posted a great recipe for honey cornbread muffins, so this year I wanted to change it up a bit. Something straight-forward, a classic. I've always loved the rustic look of cornbread in a cast iron pan. I serve it straight out of the pan on the table family style. It's homey and perfect for cold winter weather. We received a big cast iron pan as a wedding gift, and lord knows that heavy piece of kitchen artillery doesn't make it in the baseball packing list, so it needed to get some good use before the off season ends.
- 2 eggs
- 2 3/4 cups buttermilk
- 2 cups yellow cornmeal
- 1 3/4 cups all purpose flour
- 3 tbs brown sugar
- 2 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp coarse salt
- 5 tablespoons unsalted butter
- Preheat oven to 425 degrees. Place the cast iron pan in the oven while you make the batter.
- Whisk the eggs and buttermilk together in a small mixing bowl. Whisk the cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a second large bowl. Add the buttermilk to the dry ingredients and stir until just combined.
- Remove the pan from the oven place the butter in the pan. Put it back in the oven for a minute or two, or until it is completely melted. Add the batter to the pan and cook the cornbread for approximately 25 minutes, or until a toothpick comes out clean from the center.
- Carefully remove the cornbread from the oven and serve it hot with butter.
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