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
Preheat the oven to 350 degrees Fahrenheit and grease a 10 – 11 inch cast iron skillet.
Gather the ingredients – corn meal, flours, eggs, baking powder and oil.
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.
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.
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
- 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
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.