This recipe is for Cast-Iron Corn Bread from Elizabeth Poett’s cookbook, The Ranch Table.
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Also from The Ranch Table:
Elizabeth writes in The Ranch Table1:
My fluffy, tender, and slightly sweet corn bread is baked in a hot cast-iron pan so that the outer crust crisps up before the interior gets dry. I also like to serve it right in the pan. I don’t generally like to add too many things to my corn bread, because I think the flavor is great on its own, but a handful of fresh corn kernels adds a nice pop of flavor to each bite.
This recipe serves 4 to 6 people.
Total time: 1 hour | Active time: 10 minutes
INGREDIENTS
1 cup all-purpose flour
1 cup fine yellow cornmeal
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup reduced-fat buttermilk
2 large eggs
¼ cup vegetable oil
¾ cup fresh or frozen and thawed corn kernels
1 tablespoon unsalted butter
Honey Butter (optional, see recipe in The Ranch Table)
DIRECTIONS
Preheat the oven to 350°F.
Whisk the flour, cornmeal, sugar, baking powder, and salt together in a large bowl. Add the buttermilk and eggs and whisk well until combined, then whisk in the oil. Mix in the corn.
Melt the butter in a 10-inch cast-iron pan in the oven for 3 minutes. Carefully remove the pan from the oven and tip and rotate it so that the melted butter coats the bottom and sides. Pour the batter evenly into the hot pan.
Bake the corn bread for about 30 minutes, until a tester comes out moist but clean.
Let the corn bread cool for 10 minutes before serving with honey butter, if desired.
Find more recipes like this one in Elizabeth Poett’s The Ranch Table. You can purchase a copy via these links:
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From the book The Ranch Table by Elizabeth Poett. Copyright ©️ 2023 by Elizabeth Poett. Reprinted by permission of HarperCollins Publishers.