Breads & Bakingbiggerbolderbaking4.7
Gemma's Best Ever Corn Bread Recipe
Baked in a cast iron skillet and studded with spicy jalapeños and cheddar cheese, this is my Best-Ever Cornbread recipe!
👥 14 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 25 min🔥 Cook: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- food processor
- knife
- bowl
- whisk
- pan
- skillet
📝 Preparation Steps
1
Pre-heat the oven to 400°F (200°C).
2
First, roughly blend the corn until it is in small chunks. You can do this in a food processor or by hand with a knife. Set aside.
3
In a medium bowl whisk together the milk, egg, honey and 2 tablespoons of butter, melted.
4
Next stir in the blended corn, grated cheddar, and chopped jalapeños.
5
In a separate bowl, mix together the cornmeal, flour, baking powder, and salt.
(8floz/225ml) milk1 cup(5oz/142g) yellow corn meal, (fine)1 cupbaking powder1 tablespoon
6
Add the dry ingredients into the wet and whisk together until just combined. Take care not to over mix.
7
Place the remaining 2 tablespoons of butter into a 10-inch skillet or cake pan and heat in the oven for ⏱️ 5 minutes.
8
Pour the batter into the hot skillet. Bake the cornbread for ⏱️ 35-40 minutes or until it's golden brown.
9
Remove from the oven and let stand for ⏱️ 15 minutes before serving.
10
Store any leftover cornbread in an airtight container at room temperature for up to 4 days. It can also be frozen for up to 8 weeks. To thaw, remove from the freezer and let stand at room temperature until soft. Warm and enjoy.
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