Sunday, July 24, 2011

Cast Iron Cornbread

With today being Pioneer Day I thought it would be fun to try and cook something "The Old-Fashioned Way". Well, as old-fashioned as I am willing to go anyway. I have little to no intentions of whipping egg whites to peaks by hand!


1 (14.75) ounce can cream-style corn
6 tablespoons butter, softened
2 large eggs, separated
1/2 cup whipping cream
2 tablespoons honey (optional) 
1 1/2 cups yellow cornmeal
1 cup flour
1 tablespoon baking powder
1/3 cup sugar
1 tablespoon shortening


Process corn in a blender/ food processor until smooth.

Beat butter and egg yolks in mixing bowl with electric mixer until smooth.  Add pureed corn and whipping cream (and optional honey), stirring well.

Combine cornmeal and next 4 ingredients. Add to corn mixture, stirring until blended.

Heat shortening in a 10 inch cast iron skillet in the oven at 375 for 6 minutes.  Beat egg whites at high speed until peaks form. Fold into cornmeal batter.

Remove skillet from oven and pour batter into hot skillet. Bake at 375 for 25-30 minutes until golden.

We didn't add the honey to our bread because I plan to take some to a friend who I know is allergic to honey (that would be a bad gift!!) But we drizzled some on top to give the cornbread some extra yummy sweetness!

Yummy!! I don't know what it is about warm from the oven cornbread but it always makes it feel like "home"!

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