Sunday, November 30, 2008

He Thinks My Cornbread's Sexy

When I asked Joe yesterday if he wanted rice or cornbread with dinner, he immediately sprung for the cornbread. As I was preparing the cornbread and my cast iron frying pan, Joe was on the phone on the other side of the house. Somehow I got the Kenny Chesney song "She thinks my tractor's sexy" stuck in my head, but I changed the words to be "He thinks my cast iron frying pan's sexy" which doesn't scan correctly at all. Sure enough, when I took this gorgeous cornbread out of the oven, Joe walked in the room and said, "Now that is some sexy cornbread."

This cornbread was perfectly moist with that brown crust on the bottom and sides from the frying pan and not too sweet. It was absolutely delicious, so much so that Joe and I ate half the pan between us. I couldn't stop going back for more! I may see if I can reduce the butter a bit next time, as the idea of eating that much of a stick of butter makes me a little nervous. There's also always the option of throwing some cheese, green chiles, or chopped up jalapenos in.

All-Purpose Cornbread
source: Cooks Illustrated via Reading, 'Riting, and Recipes

1 1/2 cups unbleached all-purpose flour
1 cup yellow cornmeal (this dish was tested using Quaker yellow cornmeal)
2 teaspoons baking powder
3/4 teaspoon table salt
1/4 teaspoon baking soda
1/4 cup packed light brown sugar
3/4 cup frozen corn kernels, thawed
1 cup buttermilk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch square baking dish with nonstick cooking spray. Note: To make this in a cast iron skillet, place approx 1 Tbs of butter in the skillet and place it in the oven while preheating. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.

2. In food processor or blender, process sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.

3. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.

4. Pour batter into prepared baking dish; smooth surface with rubber spatula. Note: If using cast iron skillet, remove from oven and turn pan to coat all surfaces with the melted butter. Pour the batter into the hot pan. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. (I just kept an eye on it until it looked done.) Cool on wire rack in the pan for 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool.


Tiffany and Ganesh said...

mmm, that looks great!

Joelen said...

Mmm - cornbread is best if made in a skillet... even better if its sexy! :) Looks great!

Daniel Koontz said...


Thanks for posting the instructions on using a cast iron skillet, this recipe sounds like a real keeper.

And I hear you on the butter content.... but some recipes are just too good to justify altering them to make them "healthy," aren't they? In any event, it's nothing that can't be fixed by a couple of extra workouts.

Casual Kitchen

That Girl said...

I love how you two seem to be in sync with your thoughts!