Let’s stir the pot a little and debate on the ever-important question, “How do you like your cornbread?”
Authentic southern cornbread recipes (the southern U.S., that is) vary somewhat, but they generally all have one thing in common: They are NOT SWEET, and that’s why they’re perfect.
Is steam coming out of your ears yet? Ok, allow me to explain my thoughts on sweet cornbread.
In my not-so-humble opinion, sweet cornbread might as well be topped with frosting and called cake, because that’s essentially what it is.
Having said that, I’m totally on team honey butter for slathering all over your cornbread or just drizzling a little bit of straight-up honey on top.
That might sound hypocritical, but a drizzle of honey adds that subtle floral note of sweetness that only honey can provide.
When you bite into crispy cast iron cornbread drizzled with honey on top, you first experience melt-in-your-mouth sweetness, followed by a crispy-on-the-outside, tender-on-the-inside savory crumb.
In other words, layers and layers of flavor.
With a sweet cornbread recipe, it’s just sweet all the way through, which is kind of boring.
For today’s recipe, we are taking it to another level by adding chunks of cheddar cheese, whole corn, and a subtle kick from roasted poblano peppers.
3 STEPS TO CRISPY & CHEESY CORNBREAD
- Start with a really freakin’ hot cast iron skillet that’s been heating up in a 450 degree oven. Add the oil to the pan so it can also get really freakin’ hot, but not smoking. If you don’t already have a cast iron skillet, you should really get one. Keep reading and I’ll explain why!
- Cut your cheese into chunks instead of shredding it so you can get whole bites of gooey cheese throughout.
- Pour the batter directly into the cast iron pan on top of the hot oil, watch it sizzle, and bake immediately!
The sizzle action of the oil will form that crispy crust!
Then it bakes into a golden masterpiece.
WHY CAST IRON?
- Cast iron skillets retain heat really well while evenly distributing the heat too.
- If cared for properly, it will outlast your grandchildren.
- You can cook so many things with it like Crispy Chicken Thighs, a Peach Crostata (the easiest way to bake a pie), make quiche, get a perfect sear on steaks, and SO MUCH MORE.
- If you have an intruder, a cast iron pan will knock them right out.
Here is an affiliate link on Amazon for a best-selling cast iron pan (you can pick what size you want).
Now here comes that controversial honey drizzle.
Bake this recipe and comment below. Tag me on Instagram @bessie.bakes and share your photos! Let’s talk it out it too.
Tell me, how do YOU like your cornbread?
Sizzle sizzle ya’ll,
Cast Iron Poblano and Cheddar Cornbread
- 2 cups Cornmeal, preferably organic 238 grams
- 1 1/2 Tbsp Baking powder 17 grams
- 1/2 cup Gluten free flour or all purpose flour 68 grams
- 1 1/2 tsp salt 7 grams
- 1 1/4 cups Buttermilk or 1 cup milk mixed with 1 Tbsp. vinegar 300 grams
- 2 large eggs
- 1/4 cup neutral oil like grapeseed oil 54 grams
- 1/2 cup heaping fresh or frozen corn 80 grams
- 1 cup cheddar cheese, cut into chunks 70 grams
- 2 Tbsp large poblano, roasted 110 grams or so
Roast a whole poblano directly under a broiler until the skin is charred, turn to char all sides. Remove skin and seeds and chop poblano, set aside.
Preheat oven to 450 degrees.
Cut the cheddar cheese into chunks.
Pour oil into cast iron skillet and heat in the oven until hot. Check after 3-5 minutes, you don't want the oil to be smoking.
Whisk cornmeal, flour, salt, and baking powder in a large bowl.
Add buttermilk, then whisk in eggs.
Fold in poblanos, cheese, and corn.
Remove skillet from the oven and pour batter directly into the pan. It should be sizzling, so be careful!!
Bake until the crust is golden brown about 25-30 minutes.
My favorite Gluten Free Flour is Bob's Red Mill 1-to-1 Baking Flour.