The other night when I was making Shipwreck Stew, I remembered that we always used to make it with cornbread. So I decided to whip up a batch in one of our cast-iron skillets. I combined a couple recipes I had saved in my recipe book, and I thought it turned out really well.
My skillet was 8 inches in diameter instead of 9, so it made a really tall cornbread, but that’s OK. Next time I would actually use frozen corn instead of fresh off the cob. The fresh stuff was so watery it didn’t have much flavor when it baked.
So here’s what I came up with:
- 2 cups AP flour
- 1 cup yellow cornmeal
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 eggs
- 1 1/2 cups buttermilk
- 1 1/2 tablespoons vegetable oil
- 1/4 cup (1/2 stick) butter, melted and cooled
- 2 cups fresh or frozen corn kernels
- Preheat oven to 350 degrees. Lightly oil a 9-inch skillet and place it in the oven to preheat.
- In one bowl, whisk the dry ingredients together. In a separate bowl, whisk the eggs, buttermilk, and oil.
- Pour the wet ingredients into the dry ingredients and stir to combine. Add the melted butter and corn and stir it all together.
- Remove the hot pan from the oven (carefully) and pour the batter in. Return to the oven and bake for one hour, or until the top is browned and a toothpick inserted in the center comes out clean.
- I found that frozen corn worked better than fresh in this recipe.