A humble, only a wooden spoon required recipe. Fresh with the last of Summer’s harvest (or even frozen or canned) corn gives it a bit of freshness and keeps it light – not a dry crumb in sight. Baked in a cast iron pan, it creates the perfect crust. I make this at the end of Summer or on cold days with a pot of chili or soup or simply when you need a bit of comfort. Topped with a drizzle of honey and sea salt, it’s perfection.
CAST IRON CORNBREAD
Recipe: Candice Hunsinger
1 – 9″ Round, Serves 10-12
INGREDIENTS
1/2 cup (1 stick or 4 oz) Unsalted Butter
2 extra-large Eggs
1 1/2 cup Buttermilk
1 cup Cornmeal, stone ground, medium grind
1 cup All Purpose Flour
1/4 cup Granulated Sugar
1/2 tsp Himalayan Pink Salt
2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 cup Corn Kernels, fresh, frozen or canned
ASSEMBLY
1. Place a 9 or 10 inch cast iron pan in the oven. Preheat oven to 400 degrees. Once preheated, put the butter in the pan and let melt, but not boil or burn. Remove the pan from the oven when the butter is melted. If you do not have a 9-inch cast iron, use a square or round pan.
2. In a medium mixing bowl, combine the Eggs and Buttermilk. Whisk until completely smooth.
3. Add the Flour, Sugar, Salt, Baking Powder, Baking Soda and Corn Kernels – fold in until JUST combined, leaving some traces of flour, with a spatula.
4. Pour in the melted butter and quickly fold in.
5. Pour the batter into the hot cast iron pan, lightly smooth the top and bake for approximately 25-30 minutes until set and the edges are golden brown.
6. Drizzle with Honey and Sea Salt, if desired. Let cool for 10 minutes before cutting.
