Cast Iron Cornbread
This is my brother Bob’s cast iron cornbread recipe. I use spelt flour instead of all purpose flour and olive oil instead of vegetable oil to make it super delicious.
The last time we stayed at the home of my brother Bob and his wife Ginny, Bob served cornbread with one of his delicious meals. I asked Bob for the recipe and this is my version of it.
Cornbread is one of my loves. Corn muffins too. But one thing I do not like is when people put corn kernels in their corn bread or corn muffins. The reason I don’t like corn kernels in my corn muffins is because it reminds me of creamed corn.
Not something I’ve ever enjoyed.
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How to make this cornbread
Pre-step
Preheat the oven to 350 degrees Fahrenheit and grease a 10 – 11 inch cast iron skillet.
Step one
Gather the ingredients – corn meal, flours, eggs, baking powder and oil.
Step two
In a mixing bowl, add the corn meal, spelt flour, almond flour, sugar, salt and baking powder and mix them together and set it aside.
Step three
Add olive oil, melted butter, maple syrup, 2 beaten eggs and milk. Take a spatula and stir the ingredients together until combined.
Do not over mix the batter.
Step four
Pour the cornbread batter into the greased skillet and bake it for 30 minutes.
Isn’t the smell of cornbread fresh out of the oven so heavenly?
Let’s cut a piece, shall we?
I slather some butter over the cornbread.
I hope you enjoyed this cast iron cornbread recipe.
Other creations from my brother
As always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Cast Iron Cornbread
Ingredients
- 1 cup spelt flour (or all purpose white flour)
- 1/2 cup almond flour
- 1/2 cup cornmeal
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1/3 cup olive oil or vegetable oil
- 3 tablespoons butter melted
- 1 tablespoon maple syrup
- 2 eggs beaten
- 1 cup almond milk
Instructions
Make it!
- Preheat oven 350 F and grease a 10 inch skillet.
- In a mixing bowl, add flours, cornmeal, sugar and salt and combine them together.1 cup spelt flour, 1/2 cup almond flour, 1/2 cup cornmeal, 2/3 cup sugar, 1/2 teaspoon salt
- Add oil, butter, maple syrup, eggs and milk to dry mix and stir with a spatula until combined.1/3 cup olive oil, 3 tablespoons butter, 1 tablespoon maple syrup, 2 eggs, 1 cup almond milk
- Pour cornbread batter into the skillet and bake for 30 minutes or until done.
- Cut a piece
- Smile
- Enjoy
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From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
That looks good. I would eat a slice of that with some nice winter chili!
Thanks Ben!! It’s pretty yummy!
I love cornbread! Saving this recipe to try!
Thank you Suzy!! I think you’ll like it!
I’ve never made cornbread but this looks so delicious!
Thanks Emily!
I’m with you – I really don’t like to have pieces of corn in…anything! This cornbread looks and sounds delicious, and I love that it’s healthier 🙂
Thank you Marie!! A kindred spirit!
Cornbread is always a hit at my house! I have to try your version out!
Thanks Amy!
Oh, I have a trrible obsession with cornbread! My absolute favorite! A healthy version? I can make it every night? Yes! 🙂
I can too Beth. 🙂
I think cornbread is my favorite sweet bread. And this recipe is a winner! Love it.