Cast Iron Cornbread Recipe

Cornmeal: Provides the classic texture and flavor of cornbread.

All-purpose flour: Adds structure to the bread.

Sugar: Adds a touch of sweetness.

Baking powder: Helps the bread rise and become fluffy.

Salt: Enhances the overall flavor.

Milk: Adds moisture to the batter.

Vegetable oil: Keeps the cornbread tender and moist.

Egg: Binds the ingredients together and adds richness.

To achieve a crispier crust on your cornbread, make sure your cast iron skillet is thoroughly preheated before adding the batter. The hot surface will start cooking the cornbread immediately upon contact, creating a delightful contrast between the crunchy exterior and the soft, moist interior.

• cornmeal - Substitute with polenta: Polenta is a coarser grind of cornmeal and can provide a similar texture and flavor to the cornbread.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the cornbread slightly denser and healthier.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the cornbread, but reduce the milk slightly to balance the extra liquid.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the cornbread, making it more moist.

• vegetable oil - Substitute with melted butter: Melted butter adds a rich flavor and can enhance the overall taste of the cornbread.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes. This is a good vegan alternative that helps bind the ingredients together.

• Allow the cornbread to cool completely in the skillet before transferring it to a storage container. This helps to prevent condensation, which can make the cornbread soggy.

• Wrap the cornbread tightly in plastic wrap or aluminum foil. This keeps it fresh and prevents it from drying out.

• Place the wrapped cornbread in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.

• Store the cornbread at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating or freezing it.

• For refrigeration, place the wrapped cornbread in the fridge. It will stay fresh for up to a week. To enjoy, simply reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.

• To freeze, wrap the cornbread in plastic wrap and then in aluminum foil to prevent freezer burn. Place it in a resealable freezer bag. It can be frozen for up to 3 months.

• When ready to eat, thaw the cornbread in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.

• For individual servings, cut the cornbread into slices before freezing. Wrap each slice in plastic wrap and place them in a resealable freezer bag. This allows you to thaw and reheat only what you need.

• To reheat individual slices, microwave on high for 20-30 seconds or until warm. Alternatively, reheat in the oven at 350°F (175°C) for about 10 minutes.

• Preheat your oven to 350°F (175°C). Wrap the leftover cornbread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, slice the cornbread into individual pieces and place them on a microwave-safe plate. Cover with a damp paper towel to retain moisture and microwave on medium power for 20-30 seconds per slice.

• If you prefer a crispy edge, heat a cast iron skillet over medium heat on the stovetop. Add a small amount of butter or vegetable oil and reheat the cornbread slices for 2-3 minutes on each side until warmed and slightly crispy.

• For a unique twist, crumble the cornbread into a soup or chili and heat together on the stovetop until the cornbread is warmed through and has absorbed some of the flavors of the dish.

• Cast iron skillet: Essential for baking the cornbread, it provides even heat distribution and a crispy crust.

• Oven: Preheats to 425°F (220°C) to bake the cornbread.

• Large mixing bowl: Used to mix the dry ingredients together.

• Medium mixing bowl: Used to whisk together the wet ingredients.

• Whisk: Helps to combine the milk, vegetable oil, and beaten egg smoothly.

• Measuring cups: Ensures accurate measurement of the cornmeal, flour, sugar, and milk.

• Measuring spoons: Ensures precise measurement of the baking powder and salt.

• Spatula: Used to stir the wet and dry ingredients together until just combined.

• Oven mitts: Protects your hands when removing the hot skillet from the oven.

• Toothpick: Used to check if the cornbread is done by inserting it into the center to see if it comes out clean.

• Cooling rack: Allows the cornbread to cool slightly before slicing and serving.

Preheat the skillet: Place the cast iron skillet in the oven while it preheats to save time later.

Measure dry ingredients ahead: Measure and mix the cornmeal, flour, sugar, baking powder, and salt in advance.

Use one bowl for wet ingredients: Whisk the milk, vegetable oil, and egg in a single bowl to minimize cleanup.

Grease the skillet quickly: Use a pastry brush to quickly grease the hot skillet with oil or butter.

Check doneness early: Start checking the cornbread at 20 minutes to avoid overbaking.