A simple and comforting side dish that's easy to stir together. Pairs well with soup, stews and chili. A family favourite that's ready in 30 minutes.
Course Side Dish
Cuisine American
Keyword Vegetarian
Essential Ingredient cornmeal
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Calories 355kcal
Ingredients
1 1/2cupsyellow cornmeal
1teaspoonfine sea salt
2teaspoonsraw cane sugar
1/2cupall-purpose flour
1Tablespoonbaking powder
3largeeggs
1cupmilk2% or whole
1/4cupcoffee cream18%
1/3cupsalted buttermelted
bacon greaseoptional
Instructions
Preheat the oven to 400℉ and place the rack in the middle of the oven. Generously grease an 8-inch cast iron skillet with bacon grease or butter.
bacon grease
Stir together the cornmeal, salt and sugar in a large bowl. Sift in the flour and baking powder. Whisk together until thoroughly combined, making sure there are no lumps of flour. Make a well in the center of the dry mix.
1 1/2 cups yellow cornmeal, 1 teaspoon fine sea salt, 2 teaspoons raw cane sugar, 1/2 cup all-purpose flour, 1 Tablespoon baking powder
In another bowl, beat the eggs until frothy. Pour in the milk and beat again. Pour mixture into the well of the dry ingredients. Mix with a wooden spoon until combined.
3 large eggs, 1 cup milk
Pour the cream and the melted butter into the cornbread batter. Mix just to combine.
1/4 cup coffee cream, 1/3 cup salted butter
Scrape the batter into the prepared cast iron pan. Place on the middle rack of the oven.
Bake for 22-25 minutes; ovens will vary. Look for the cornbread to rise slightly in the center and form a few cracks. A toothpick inserted into the center should come out clean.
Remove from oven and wrap a tea towel around the handle of the skillet. Serve immediately, with butter and honey.
Notes
Recipe can be made gluten-free by replacing the all purpose flour with an equal amount of gluten free all purpose flour mix.