26.2.14

Cast Iron Skillet, Sweet Chile Corn Bread { + Home Made QuickButtermilk}



Not another cornbread recipe you say. You're right. It's not. It's the best corn bread recipe ever. I'm confidant that way. Allright, it's all up for interpretation and personal preference but I for one prefer my cornbread sweet and slightly spicy and most importantly, not dry and crumbly. More of a corn 'pudding' but not exactly.









Sweet and spicy. Is there a better combo ever created? I think not. My mom's cornbread was always served with home made honey butter and was a special treat to go with our beans and greens. My corn bread can stand alone super star style and be the star to any main dish you serve.

Our favorites? Simple "Cowboy Beans, slow cooked in spices {What? I've not posted that one…. tbc} with sautéed kale drizzled in balsamic vinegar and maybe if your lucky, baked sweet potato fries.

Or, Chile con carne. Of course.

Orrrrrrrr, BBQ'd chicken and coleslaw comin' up!


Whatever you serve this with, be prepared that this sweet chile cornbread will most definitely be the star.




Make sure to enter my giveaway for a set of these cute cast iron skillets!
One square, one oval. Today's the last day!








Corn bread or cake? You decide.




TIME      30 MINUTES        SERVES     8


1 cup corn meal
1 cup flour
1/4 cup sugar
3 teaspoons baking powder
1/4 cup butter
1 teaspoon baking soda
2/3 cup plain yogurt
1/4 cup creamed corn
1/4 cup frozen corn
*1 cup buttermilk
2 eggs
1/2 teaspoon salt
1 (4 ounce) can mild green chilies (optional)


Pre Heat oven to 375F

Mix dry ingredients together in medium size bowl.

In separate bowl, combine wet ingredients, stir to combine. 

Lightly grease 10" skillet {or several individual skillets) with butter.

Combine wet ingredients into dry, stirring just till combined. Pour batter into prepared skillet. 

Bake at 375F for 25-30 minutes till lightly browned on top and toothpick comes out dry.


Remove from oven, place on cooling rack. Serve warm.  






notes:

If your like me, store bought buttermilk usually goes to waste after I use it for the recipe intended for.
Here's a super quick way to make your own. 

1 cup whole milk + 1 tablespoon plain vinegar  
Mix. let sit for 5-10 minutes. = home made buttermilk  







Pairs well with:

Cowboy beans and Greens. {should I post my recipe?}

Grilled/BBQ'd Chicken and Apple Slaw

Chilie of course!





















13 comments:

  1. If you say it's the best, I'll totally believe you! I love cornbread and can't wait to try this!

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    Replies
    1. I'm pretty confident about it Joanne! ;)

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  2. I've been jonesin' for cornbread lately, and this post just may put me over the edge. Beautiful!!

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    Replies
    1. Cornbread fix stat! ;}

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  3. I'm happy with ANY cornbread recipe - or recipe off your blog because it's so yummy and healthy! I'll be first in line for that cookbook my friend! Love a little spicy cornbread - yummy!

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    Replies
    1. Awwww, thanks Jessica! mwuah!

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  4. That is the cutest skillet ever. I have not seen that shape before. Good looking cornbread!

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  5. I love the add of green chilli in the cornbread! It looks wonderfully delicious, Gwen.

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  6. I love my cast iron skillet for cornbread and what I'm loving even more is your addition of creamed corn. I always use whole corn. I'll be trying this one on Sunday. My God Daughter has requested chili for our little Oscar party, and nothing goes better than corn bread.

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    Replies
    1. Fun! Hope you enjoy it!

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  7. The information in this blog is extremely useful for the people.
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    ReplyDelete
  8. I love Greek Yogurt in cornbread! This texture looks amazing. There's something extra special and rustic about cornbread in a cast iron skillet too. :)

    ReplyDelete

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