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That’s a lot of “c’s”!
Since Fall has finally come to Florida (can you believe that it is 60* here this morning?!), it is finally time to start buying some fresh apples, pumpkin, and squash. It is also time to start wearing sweatpants in the morning while I work on my homework, and sip on some hot tea!
Along with fall vegetables, Cornbread is a must! I love good, hearty cornbread. None of that cakey-stuff for me! (Have you ever tried Boston Market’s cornbread? It tastes like cake-yuck!)
I use my cast-iron skillet for many things: omelets, stir-fries, chicken, salmon. I love how the pan gets seasoned every time I use it! I also love that it doesn’t have non-stick coatings on it that may cause cancer.
Classic Cast Iron Cornbread
~This recipe is whole grain, dairy-free, and of course, sugar-free! Also, optionally gluten-free (see below).
- 2 Tablespoons olive oil
- 2 cups of cornmeal (I used Bob's Red Mill Coarse Ground, but any kind will do)
- 1/2 cup whole wheat flour (For a gluten-free version, Substitute 1/2 cup brown rice flour.)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups milk or milk substitute (I used almond milk)
- 2 Tablespoons vinegar (I used apple cider vinegar)
- 1 egg
- Preheat oven to 450*. Take a 10 inch cast iron skillet and pour the oil into it. Place the skillet in the oven for 5 minutes.
- While the skillet it heating, Combine the dry ingredients.
- Now, make a buttermilk by whisking the milk and vinegar together. Let sit for a few minutes.
- Then add the wet ingredients to the dry ingredients and mix thoroughly. Do not overmix! The batter should be lumpy. This is what gives it that hearty, cornbread taste.
- Take the skillet out of the oven and pour the hot oil into the batter and mix.
- Bake for 20 minutes, or until golden and a toothpick comes out clean.
Note: this recipe can be used in a regular pan, too. The cast-iron skillet gives it that nice, crunchy coating on the edges.
I have some lentil soup cooking in the crock pot this morning, so the cornbread will make a hearty addition to the meal. Cornbread is also great served with chili, stir-fried veggies, cornbread-burgers, or even made into a pb&j! Here is what I did with my last batch of cornbread:
Thought-provoking, mind-prodding question of the day:
What do you like to eat your cornbread with? I really like smashing mine in some bean soup, so that the corn bread is spread throughout the soup.
Also, do you have a favorite baking pan that you always use? Mine is definitely my cast-iron!
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