I love this time of year with all of the cozy + hearty flavors of fall, in particular corn and leeks. These days, I’ve been putting leeks in everything I can, from tossing them on the grill to putting them in risotto and anywhere else I can think to. So, naturally I thought it was a fit for a hearty cornbread. Not to mention, Isaac at Smithey Ironware sent over this skillet to try (thanks to a friendship I struck up with Libba Osborne of Leapfrog PR at a past Summit!), hence inspiring me to do a little cast iron cooking.
Cooking your cornbread in cast iron gives it a beautiful crispness to the crust that I just love. It also seals in the moisture inside the loaf and provides the perfect balance and texture, particularly when smothered with a little pat of butter on top.
I love this dish because it’s hearty and a perfect side dish as the weather gets cooler. It pairs nicely with chili or you can try a hot slice of this cornbread topped with some Herbed Butter or Honey Butter for even more added flavor. Of course, it is also the perfect base if you’re a fan of Cornbread Dressing for Thanksgiving.
I hope you and yours have a truly wonderful Thanksgiving and enjoy this yummy recipe!
Preheat oven to 425 degrees F.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Then, in a large measuring cup, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and stir the batter together until completely combined.
Then, put butter in a 10-inch cast iron skillet and place in oven for 3 to 5 minutes to melt butter. Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the pan. Smooth the top and bake about 20 to 25 minutes. Serve warm and enjoy with Homemade Butter, or with Herbed Butter or Honey Butter for an extra shot of flavor.