Cast Iron Skillet Maple Cornbread
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What does this food offer in terms of nutrients and physical nourishment?
Protein (milk, some from corn)
Carbohydrates (corn, milk, flour)
Fat (butter, milk)
Fiber (corn)
Other (corn contains vitamin C and magnesium)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Sweet
Buttery
Dense/cakey
Crisp (toasted edges)
Soft
Rich
Warm/cozy
When I got my first cast iron skillet a few years ago, the first thing on my mind to make was skillet cornbread. I love the sweetness and soft yet subtly crunchy texture of cornbread and knew that when made in a skillet, I’d love it even more. The cast iron crisps the edges and bottom ever so slightly and it’s just perfect. Trust me, you’re going to want to try this!
My method for the perfect fluffy yet crispy cornbread is to preheat the skillet instead of just greasing it with melted butter. By melting the butter in the pan itself, the batter is less likely to stick and it gives the sides and bottom a head start in cooking before it hits the oven.
In this recipe, butter and maple syrup keep the bread fluffy and moist with just a hint of sweetness. Because it’s lightly sweetened, this cornbread has the versatility to go either sweet or savory. Pair it with a pat of butter, drizzle of honey, or a smear of jam for a delicious breakfast or snack. Serve it as a dinner side or atop a nice warm bowl of chili for lunch.
One thing that I really love about cornbread is that it’s a fun and unexpected way to get fiber and whole grains into your day. This recipe uses 50% flour and 50% cornmeal as it’s base. When shopping for cornmeal (and other grains), look for a package that says “whole grain” on it to ensure the germ and bran of the plant is left on during processing (that’s where the fiber and nutrients are hiding!)
Allergens: Corn, wheat/gluten, dairy
Servings: 12 squares
Prep time: 15 minutes (Including setting time)
Cook time: 25 minutes
Total time: 35 minutes
Ingredients:
1 cup milk of choice (I use 2% cow’s milk)
1 cup medium grind cornmeal (I like Bob’s Red Mill brand because it’s local to me and whole grain)
1 cup all purpose flour
1/3 cup butter, melted (plus 1 tsp for preheating the skillet)
1/4 cup maple syrup
1 egg
3 1/2 tsp baking powder
1 tsp salt
Directions:
Preheat the oven to 400F.
Heat a 12 inch cast iron skillet over medium-low heat. Melt 1 tsp butter. Using a brush or spatula, spread butter around so it evenly coats the bottom and side of skillet. When finished, turn burner off.
In a large mixing bowl, whisk wet ingredients together.
In a smaller mixing bowl, combine dry ingredients.
Add dry mixture to wet 1/2 cup at a time until fully incorporated and without lumps.
Let sit for ~10 minutes (this lets the corn/flour fully hydrate).
Pour batter into skillet or pan.
Bake in oven for 25 minutes or until edges brown and knife comes out clean in center.
Serve warm and store leftovers in an airtight container in the fridge for up to one week.
Note: If you don’t have a skillet, you can use a 9x9 baking pan. For step 2, melt butter and grease pan including sides. Additional baking time may be needed.
