Filed under: bakeware, cast iron, cast iron cookware, cast iron pots, cookware, dutch oven, holiday cooking, skillet, skillets, thanksgiving, thanksgiving cooking | Tags: cast iron bakeware, cast iron baking, cast iron casserole dish, cast iron casserole pots, cast iron cooking, cast iron cookware, cast iron cornbread pan, cast iron cornbread pans, cast iron dutch oven, cast iron sillets, cast iron skillet, cooking with cast iorn, cooking with cast iron cookware, cornbread, cornbread pans, dutch oven, thanksgiving, Thanksgiving Day
In our second installment of creating the perfect Thanksgiving dinner with your cast iron cookware we are going to move past the desert table and focus on one of the most overlooked (and delicious) aspects of any Thanksgiving meal.
The cornbread.
Sweet, delectable cornbread. Cooked to perfection in a cast iron cornbread pan or even your trusty cast iron skillet.
Whether your Thanksgiving is centered around a turkey, ham or pizza, cornbread is the ideal side for your Thanksgiving feast. (Well, maybe not pizza, but who has pizza for Thanksgiving dinner?)
Cornbread in the united States is older than the first settlers, which may be why it has become a staple on so many Thanksgiving Day tables. Native Americans knew early how to dry and grind the corn, which as anyone who has driven across our country knows is very abundant, into corn meal. By adding eggs and flour, the basic cornbread could be made.
Fast forward to modern times.
Cornbread is still a very popular because of its versatility to go with almost any meal. It has become a staple at most major American holidays, including Thanksgiving. There are several recipes to make cornbread but we are going to focus on one that is truly simple and delicious.
Depending on how fancy you want your Thanksgiving feast to look, you may want to invest in some cast iron bakeware. You can even find cast iron cornbread pans that allow you to cook your cornbread in fun, corn ear shapes. However, you can bake your cornbread in basically any piece of cast iron cookware you own, such as a dutch oven, skillet or even a casserole dish.
No matter what piece of cast iron you use to cook the cornbread, it is sure to be one of the hits of your Thanksgiving Day table.
Cornbread Ingredients:
- Eggs – 2 (Beaten)
- Cornmeal – 1 1/2 Cups
- Milk – 1 1/4 Cup
- Flour – 1 Cup
- Vegetable oil – 1/2 Cu
- Salt – 1 1/4 Tsp
- Baking powder – 1 Tbsp
- Granulated Sugar – 2 Tsp
Preheat your oven to 400 degrees. Mix the milk and corn meal together an let sit for at least ten minutes. Combine the baking powder, salt flour and the sugar into one bowl and set it aside. Add the eggs, corn meal mix and oil into a large cast iron skillet and mix together on low heat. Pour the flour, salt and sugar mixture into the wet corn meal mixture and mix thoroughly until there is no trace of white powder. Finally pour the mixture into your cast iron cornbread pan (or leave it in the skillet if you are using that for baking) and place it in your preheated oven. Allow to bake for 25-30 minutes or until your cornbread is golden and has no trace of wet mixture when poked with a fork.
For best results, use plenty of butter and don’t worry about the calories.
It is Thanksgiving Day after all.
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