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Thursday
Mar042010

CAST IRON CORNBREAD

CORNBREAD_01

This has been a good week, some parts of which I will elaborate on later, but the last few days have been... well, important. Since last week, we've gone to Mammoth with some friends to snowboard in gorgeous conditions, I decided to resign from my job to take a risk and pursue what I love doing, AND we were nominated for Saveur's Best Food Blog Awards in the Photography Category. I am simply exstatic for Hugh, as this further legitimizes my compliments of how talented he is. Let's be honest, you would not be here if it were just me and my prehistoric point and shoot. The fact that our name is up there with the popular kids of the blogsphere, is quite the compliment. There are so many talented people mentioned. I know it is annoying to sign up with your email address, but we would really appreciate it if you'd vote. Pretty please? I'll share cornbread?

And yes, I know I said I quit my job and that begs a few questions, but we'll talk about that another time. This is Hugh's day, and the man loves cornbread. I would diagnose him with a minor case of obsessive compulsive disorder. Turkey chili and cornbread find their way into his week more often than most of us would consider normal. We have been trying to create a healthier cornbread, and after many attempts, this is one of those foods you can't cut too many corners on. The recipe here is about as light as we'll go without sacrificing the greatness that is cornbread. It has bursts of texture with the studs of corn, green chiles and background sharpness of the cheddar. Go partake before it's too warm outside for foods like this.

CAST IRON CORNBREAD // Serves 8-10

1 Cup Whole Wheat Pastry Flour
3/4 Cup Cornmeal/Polenta
1/3 Cup Honey
3 Tbsp. Butter, melted
1 Tbsp. Baking Powder
1 Tsp. Sea Salt
1 Cup Buttermilk
1/2 Cup Grated Cheddar Cheese (plus a bit for the top)
1/2 Cup Green Chiles (canned)
3 Tbsp. Fresh Chives, Chopped
1 Large Egg
1 3/4 Cups Corn, fresh or thawed frozenCORNBREAD_02

Oven to 350'

1.Put a 10-12'' cast iron pan in the oven to warm up. If you are using another type of dish (I suggest ceramic or glass), don't worry about warming, but wipe the inside with a little butter.
2. Whisk together the flour, cornmeal, honey, baking powder and salt. In a separate bowl whisk the egg until fluffy, then add the buttermilk, green chiles, chives, cheddar, melted butter and corn to combine. Pour the wet ingredients into the dry and stir until just combined.
3. Remove the skillet from the oven and swirl a pat of butter to cover the bottom. Fill the pan with the cornbread batter into an even layer and sprinkle a lil cheese for good measure. Bake for 30 - 40 minutes on the middle rack, or until the edges are golden and the center is just set.

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Reader Comments (63)

You read my mind! I've had cornbread on the brain all day, but decided to make it this weekend instead of tonight. Definitely making this recipe!!

March 4, 2010 | Unregistered CommenterJessica @ How Sweey

I love doing corn bread in a cast iron skillet. It make such a delicious crust...yum! Congratulations on your nomination. Hugh is really great at what he does. He should be proud.

March 4, 2010 | Unregistered CommenterNutmeg Nanny

voted! you guys deserve it. can't wait to make this cornbread, too.

March 4, 2010 | Unregistered Commenterryan flynn

What timing you have! I made turkey chili last weekend (yum), and a cornbread recipe (from a chef I will keep anonymous) that was a complete flop. Looking forward to trying this one instead, which I'm sure will be a rousing success. (And congrats to you and Hugh!)

March 4, 2010 | Unregistered CommenterNicole

CONGRATULATIONS!!!!!!!! So well deserved. Onwards and upwards for the two of you...

March 4, 2010 | Unregistered CommenterLeah

Yay, I just voted! Your beautiful photography is what inspired me to starting playing around with food photography...You deserve it!

March 4, 2010 | Unregistered CommenterGina

It's never too warm out for cornbread! And congrats on Saveur.

March 4, 2010 | Unregistered CommenterKathleen

all of that is wonderful! first off, I hear you on the cornbread, you just can't skimp on some things. second, what a bold leap to quite your job. I'd love to hear more. it is so good to follow your heart in life and do what you love. why else are we here?! I took that step many years ago when i left teaching to become a chef. third, congrats to hugh for the photo award. What a fabulous team you two make! I will definitely be voting for you! as i said yesterday, I was awed when i opened your blog, it is just wonderful. Thanks for checking mine out. it is only a few months old, but it is inspiring to think of where it might go when I look at blogs like yours. congratulations!

March 4, 2010 | Unregistered Commentertagan engel

a very good week, indeed! a big congrats to you and hugh on the nom! i will surely vote. and i commend you for following your heart and pursuing your dreams. i always think of the saying "how we spend our days is how we spend our lives". isn't that the truth!? do what you love! p.s. nothing beats cornbread baked in a cast iron skillet!

March 4, 2010 | Unregistered Commentercarolyn

Sara!! I've already givin my congrats to Hugh but I must congratulate you and your new adventure! No more work on Saturdays!!! woo hoo! I cant wait to hear more details :)

March 4, 2010 | Unregistered CommenterCoco @ Roost

well normally i wouldn't give the same comment twice, but you are just as deserving as hugh: http://vimeo.com/9899077" rel="nofollow">http://vimeo.com/9899077

nice job sara (and hughmanatee). :)

March 4, 2010 | Unregistered Commenterken kienow

Just voted for Hugh! Congrats to both of you!!!!

Yum! I have been thinking that I need a good cornbread recipe. This looks great!

March 4, 2010 | Unregistered Commenterarugulove

MUST TRY!!

March 4, 2010 | Unregistered Commenterrich

Congratulations on the nomination! A well-earned recognition for Hugh. Fantastic photos. As for the cornbread, I'm bookmarking this baby.

Congratulations on a recognition so well deserved! And this recipe...I just received an awesome cast iron skillet as a gift and I think this corn bread needs to be made.

March 4, 2010 | Unregistered CommenterJan (Family Bites)

A nomination well deserved. Congratulations!

March 4, 2010 | Unregistered CommenterElizabeth

This cornbread sounds really good, I've been thinking about a way to make it on the healthier side too, guess that's a tall order if you don't want to compromise taste! Congratulations to the both of you for your nomination and for quitting your day job Sara! Many good wishes in your endeavors!

March 4, 2010 | Unregistered CommenterJacqui

A very well-deserved nomination. Congratulations on both that and leaving your day job!I am so, so happy I found your blog. This cornbread looks insane and I will be trying it ASAP. Happy Friday!

Congrats on Saveur - and following your passion. Your photography and style really stands out among all the blogs out there, so it's well deserved.

March 5, 2010 | Unregistered Commenterliz @ zested

That sounds like a perfect recipe. I love cornbread that actually has corn in it. I've blended the liquid and corn together with a good end result. I think I'm going to have to try your version.

March 5, 2010 | Unregistered CommenterKate

Oh this looks SO good! My mom used to make cast iron corm bread in our wood cook stove when I was growing up! Takes me back...

Congrats to Hugh and you for that nomination! I voted for you guys! I think the pictures and the content rock on this site! :)

March 5, 2010 | Unregistered CommenterEmily

In my world, it's never too warm for cornbread :). I love bits of corn running throughout cornbread, and the addition of green chiles, chives, and cheese sounds phenomenal!

March 5, 2010 | Unregistered CommenterLauren

Congratulations to you both on recognition for amazing work and for daring to pursue what you love!!

March 5, 2010 | Unregistered CommenterAnna

Beautifully done. I love corn bread of all kinds, but cast iron adds such a rustic flair and crunchy crust.

March 5, 2010 | Unregistered CommenterRose

Congratulations Sara and Hugh! that's wonderful news. I love cornbread too! Yummy! cast iron cornbread! I am in a bit of transition myself all for the good!:)Here is to beautiful adventure! Definitely voting for you both!

March 5, 2010 | Unregistered Commentershilpa

Congrats and I must say very inspirational to quit your day job so you can pursue what you love... one of these days I hope to follow in your footsteps.

March 5, 2010 | Unregistered CommenterLisa (newRDcook)

Congrats! Both on pursuing your dream, and the nomination (I voted for you!). I hope you had fun up in my hometown too. :)

March 5, 2010 | Unregistered CommenterMisty

Delicious! Reminds me of how my grandma used to make it:)

March 5, 2010 | Unregistered Commenterbianca

Oh Sara, you did the very thing I DREAM ABOUT DOING. Best wishes to you and I'd love to hear more when you're ready to tell us. Going to head over to Saveur now. Congrats to Hugh!

March 5, 2010 | Unregistered CommenterShannalee

Oh man, since I'm southern, I could KILL some cornbread. I'll tell you a secret too - i actually got teased in high school because my butt was disproportionately big, and the boys called me cornbread. isn't that so mean??!?!!!! hubs picks on me about that endlessly.

as for the awards, I totally voted for you/Hugh before i even read this, so congrats! hope you guys win :).

March 5, 2010 | Unregistered Commenterheather @ chiknpastry

I've been following your site since inception, and I agree that the photography is fabulous! You've had me hooked since the beginning. :) You both do a great job.

March 5, 2010 | Unregistered CommenterJess

Congratulations! It's well deserved, the photography is always stunning and so is the food. You guys rock.

March 6, 2010 | Unregistered CommenterTracy

Yay hooray and congrats! I can't wait to hear your news too. Great job on the cornbread. I make it often but don't really eat it because I know what goes in there. :) I would totally eat this one though.

March 6, 2010 | Unregistered CommenterDana

Cornbread is one of my favourite foods too - Hugh clearly knows where it's at. I was so happy when I saw you guys on the Saveur awards!! I think you have the best food photography of any blog out there and I'll definitely be voting for you.

March 6, 2010 | Unregistered CommenterIsabelle

I'm a hue cornbread fan and this looks lovely. Thanks for sharing the recipe.

March 7, 2010 | Unregistered CommenterEl

My wonderful little brother just got me these adorable mini cast iron skillets - I wonder if the corn bread would get dry in a smaller skillet? I will have to give it a shot!

March 7, 2010 | Unregistered CommenterKatie @ CozyDelicious

love skillet cornbread! made thomas keller's recipe a few years ago from bon appetit with fried chicken and it was out of this world!

March 7, 2010 | Unregistered Commenterthe purcells

It IS like you read my mind! I am making baked beans today and wanted some cornbread to go alongside, and wanted to try a new a new recipe. This looks just about right! I'll report back.

Congratulations. You both deserve it. The cornbread looks very inviting.

March 7, 2010 | Unregistered CommenterDivina

Congratulations for the nomination!

March 8, 2010 | Unregistered CommenterAnnika

Congrats on your nomination to a fantastic and talented duo! :) Thanks for sharing with us!

March 8, 2010 | Unregistered CommenterYumi @ Natsukashii

Congrats on your nomination to a fantastic & talented duo!!! :)

March 8, 2010 | Unregistered CommenterYumi @ Natsukashii

YUMS! totally voted. and i'm totally making this over the weekend! :) thanks so much for sharing!

March 8, 2010 | Unregistered CommenterChristine

Congratulations on the nomination! This cornbread looks outstanding! I'll have to add it to my list of foods to prepare!

March 9, 2010 | Unregistered CommenterJen @ How To: Simplify

Congrats to you both on your much-deserved nomination!

March 9, 2010 | Unregistered Commenterart and lemons

I've used skillets before to make cornbread and they're great! And congrats on the nomination - it's well deserved.

March 9, 2010 | Unregistered Commenterkickpleat

This would be very nice for breakfast, I think. Perhaps reheated in the toaster. A large slice. A cup of coffee. Yes, indeed.

Mmmm, yes, cornbread IS best cooked in a screaming hot cast iron skillet, for crust and crunch. I'll have to give it a go with the whole wheat pastry flour; sounds lovely.

March 10, 2010 | Unregistered Commentermolly

my boyfriend and i just made this for dinner along with some chili. i remember being skeptical of corn kernels in my corn bread as a kid. i've been missing out since those days - this recipe is amazing!!

March 10, 2010 | Unregistered CommenterAubrey

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