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Tag: cornbread recipe

  • Sweet Cornbread Recipe with Maple Syrup – GF Video

    Sweet Cornbread Recipe with Maple Syrup – GF Video

    Maple syrup makes this sweet cornbread recipe extra special. And not too sweet either, which is the way I like it. Watch the video and check out the recipe below.

    The vegetarian chili recipe video we mention in the video goes great with this.

    How to make this sweet cornbread recipe

    The maple syrup adds a smokey caramel flavor, I think. If you don’t have any, you can use sugar or honey, but it will have a different taste. You can also dial back the sweetness if you like. Be sure to mix the syrup into the wet ingredients, or else it will sit in the bottom of the mix.

    sweet cornbread recipe

    I really like the stone ground cornmeal. It happens to be from upstate New York, but I’ve seen different brands of stone ground. This might all be in my head, but I like the feel it gives the cornbread. But use what you got, and if you have regular cornbread, then go ahead and use it. K?

    I use butter in this recipe, but you can use bacon fat, vegetable oil, or lard. This fat melts in the pan in the oven, so keep an eye on it to make sure it doesn’t burn. The fat will melt faster than you think!

    I prefer a glass baking dish, but I also use a metal pan with fine results. I think the bottom crust is crunchier with the glass pan. This could all be in my head, anything is possible, you know…

    sweet cornbread recipe

    Sweet Cornbread Recipe with Maple Syrup
    Recipe Type: Dinner
    Cuisine: American
    Author: Eric Rochow
    Prep time:
    Cook time:
    Total time:
    Serves: 9 pieces
    This cornbread recipe is based on one by Mark Bittman in the NY Times. I use whole wheat flour and maple syrup to change it up. I’ve found the whole wheat works very well with cornmeal in baking.
    Ingredients
    • 4 tablespoons butter
    • 1 1/2 cups cornmeal, stone ground if possible
    • 1/2 cup whole wheat flour
    • 1 1/2 teaspoons baking powder – make sure its fresh!
    • 1 teaspoon salt
    • 1/2 cup maple syrup – you can substitute sugar or honey
    • 2 eggs
    • 1 cup milk
    Instructions
    1. Turn on the oven to 375F.
    2. Put the butter in a 8″ baking pan in the oven.
    3. Mix the dry ingredients together in a medium sized bowl.
    4. Put the milk into a small bowl and beat in the two eggs.
    5. Add the maple syrup to the egg-milk mixture.
    6. Pour the liquid ingredients into the dry ingredients and mix together.
    7. Its ok if there are some lumps in the batter.
    8. Pull the pan out of the oven – carefully!
    9. Pour the batter into the pan – it may spatter – and put back in oven
    10. Bake for 30-40 minutes, depending on your oven.

     

  • Cast Iron Cornbread Recipe Video

    Cast Iron Cornbread Recipe Video

    Here’s my go to cast iron corn bread recipe for most weekends at the house. Cornbread goes with so many of the dishes we make, I have the ingredients in my head.

    Melt fat, mix dry, add wet, pour into pan.
    cast-iron-cornbread-recipeI love cornbread. I’m not sure when the first time I ever had cornbread was, but I’m pretty sure it was probably at the Friday night fish fry when we lived in Wisconsin.

    We would go to Etzel’s Country Inn and sit in what looked like someone’s basement recreation room. There was a bar next-door, and we would have fried perch, french fries, and corn bread. All this and a polka band playing with accordion music.
    And it was that his fish fry that the epiphany that I want to learn how to play the accordion. We see how well that turned out.
    But what I love about this cast iron cornbread recipe is it’s easy super simple. You literally throw the oil in the pan, put the pan in the oven to heat up. You mix the dry ingredients dump, the wet ingredients and mix it all together. Pour in a hot pan, if it sizzles be careful. I’ve never had it spit at me but you got to becareful these days or else someone’s gonna get mad at you you know.
    Drop it in your oven half an hour later, boom: delicious cornbread.
    In this recipe I use a bacon drippings. You don’t have to do that if you don’t want to, it does give it a neat taste, but you could also use butter or you could use a vegetable oil. Really what ever makes you happy go do it. Okay?
    Full disclosure: I am a northerner and I like cornbread that’s a little sweeter maybe than my southern friends. I know I like it sweeter than my southern friends because when I serve them cornbread there’s always a raised eyebrow that I got from them.

    If you want to buy a cast-iron skillet here’s a link.

    See our how to season cast-iron videos as well.

    Here is our Jiffy cornbread recipe hack video.

    Eric’s Cast Iron Cornbread Recipe

    4 tablespoons of bacon drippings, veg oil, or butter
    1 1/2 cup cornmeal, medium or coarse ground
    1/2 cup whole wheat flour
    1/2 cup sugar, less if you like.
    1 1/2 teaspoons baking powder
    1 teaspoon salt
    1 cup milk
    2 eggs

    You can also use a glass or metal pan for this. I would opt for the glass pan if i didn’t have any cast iron.
    Fire up the oven to 375 with the cast iron pan in it.
    After assembling your ingredients, pull out the pan.
    Drop the oil into the cast iron pan, and put back into the oven.
    Mix together the dry ingredients using a fork or similar tool.
    Add the two eggs into the milk and scramble them. Don’t over-scramble, K?
    When the cast iron pan has melted the oil, pull it out, and place on a rack, as it will be hot.
    Pour the batter into the pan. The oil will puddle up, that’s ok.
    Bake for 30 minutes, test with a clean knife for done-ness.

  • Pumpkin Cornbread Recipe – GF Video

    Pumpkin Cornbread Recipe – GF Video

    A cornbread recipe that adds in pumpkin to change it up. This will go great with chili, stews, or as a Thanksgiving side dish recipe. I love cornbread already, and when I saw pumpkin puree on sale at the store, I started to think of ways to use it, and there you go: add it to a cornbread recipe!


    A couple of key things here, I use a sectional cast iron pan for this, you can use a cast iron fry pan or an 8×8 or other square baking pan as well. A glass baking dish will make the best crust, I think. If you are using cast iron, put the fry pan in the oven and then preheat the oven and the cast iron. Do not oil the cast iron pan, just let it heat up. We will oil the pan just before we put in the batter, OK? You can buy the cast iron cornbread pan here. This post may contain affiliate links which won’t change your price but I earn a commission from. Thx!

    If you are using a baking pan, put 2 tablespoons of butter in the pan, and put it in the oven to melt just before you are ready to add in the batter. Take care not to burn the butter, this is a bad thing. If the butter burns, get a clean pan out and start over with that process.

    This is basically a quick bread recipe, so take care not to over mix the batter, the milk helps everything come together pretty well, but don’t beat it into a mess. If you want more pumpkin flavor, add in more puree, and dial back on the milk. It will be an experiment, but I think it will come out fine. Let me know how you use pumpkin in the comments below.

    pumpkin-cornbread-recipe-gf-cooks-video2

    Pumpkin Cornbread Recipe
    Recipe Type: Bread
    Cuisine: American
    Author: Eric Rochow
    Prep time:
    Cook time:
    Total time:
    Serves: 8[url:1][img:1]
    Cast Iron Corn Bread Recipe gets a flavor upgrade with Pumpkin for Thanksgiving or any time.
    Ingredients
    • 1 1/2 cups Cornmeal
    • 1/2 cup All Purpose Flour
    • 1 tablespoon Baking Powder
    • 1 teaspoon Salt
    • 1/4 cup Brown Sugar
    • 1/2 teaspoon Nutmeg
    • 2 Eggs
    • 1 cup Pumpkin Puree
    • 1/4 cup Vegetable Oil
    • 1/2 cup Milk
    Instructions
    1. Preheat the oven to 375F and preheat the cast iron pan if you are using one.
    2. Mix all the dry ingredients together in medium sized bowl
    3. Crack the two eggs into a small bowl and scramble them together, then add to the dry batter.
    4. Add in the puree, milk, veg oil.
    5. Mix the ingredients together, but don’t over mix, OK?
    6. If using a baking pan, put 2 tablespoons of butter in it, and place in the oven to melt.
    7. After butter has melted, swirl it around in pan and then add batter.
    8. If using cast iron, take pan out, swab vegetable oil all around and add batter.
    9. Bake for about 30 minutes and test for doneness. Its not the end of the world if cornbread overbakes a bit.
    10. Let cool for 1o minutes then pop out of the pan.
    11. This tastes great with maple syrup.