What was your first experience with cornbread? For me, and for many, it was with chili. My mother would make routinely make chili for our family (6 children!!) as it made a lot of food and especially in the fall it was a good, warming meal. Ironically enough, the side my mother would serve with chili was not cornbread, but a PB&J. To me knowledge, this is primarily a midwestern tradition and any time that I eat chili, I crave PB&J.
Sometimes, though, my mother would substitute her classic PB&Js with cornbread – Jiffy cornbread. Jiffy cornbread has an undeniably inviting taste – it tastes like childhood. In fact, Jiffy Cornbread is one of the most iconic American brand stories around – it started in 1925. A friend of the founders children came over for lunch one day and brought a sack of food, with a biscuit on top. The child’s mother died and his Dad was all he had left and was struggling to provide for him. In that moment, Jiffy was born – the founder, Mabel, created the first “boxed mix” so her children’s friend could have delicious food when they needed.
With such a rich history, it can be hard to deviate and change a classic. The cornbread that we have worked so hard to create is what we believe a good, classic cornbread should taste like. It has an amazing crumb when baking in a cast iron skillet, it does not crumble into oblivion like some overly dry cornbreads and it makes excellent leftovers. You could easily eat this 2-3 days after making it and you would not know that it was not fresh cornbread.
So – what was your first experience with cornbread? Let us know in the comments!
- 10' Cast Iron Skillet
- 2 cups cornmeal
- 1.5 cups all purpose flour
- 2 cups buttermilk
- 8 tbsp unsalted butter melted
- 2 eggs
- 1/3 cup dark brown sugar
- 1/4 cup honey
- 3 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 tbsp bacon grease or butter for greasing the pan
- Preheat the oven to 400° and place a small sauce pan on the stove on medium-low heat.
- In a large bowl, mix all dry ingredients. Place the butter in the sauce pan and cook until it begins to brown (5-8 minutes).
- Once the dry ingredients have been thoroughly mixed, mix in all other ingredients (including the brown butter). Be careful to not overmix.
- Grease your 10 inch cast iron skillet and pour the batter directly into it. If you do not have a 10' cast iron pan, you can use a 9 by 13, but will need to pay close attention tow ehn you believe it is done.
- Baked for 20-30 minutes, until an inserted toothpick comes out clean.