I learned how to make cornbread when I was five. Yep, it’s true, my mom put me on a bar stool and showed me what to do and before long I could make a cake all by myself. Now I’m all grown up and I’m still making cornbread for my family. Over the years I’ve tried several brands of cornmeal mixes, but this is the brand I love because of it’s heartiness and nutrition. I can see the real grain as I mix it in.
I purchase Hodgson Mills cornmeal MIX at Ingles in NC so you may have to call around to see which stores carry it. Be sure to make sure it is a MIX. Like most natural foods, it runs higher, but it’s worth it.
The cast iron pan makes a world of difference in this recipe. I especially like the melted butter baked inside.
The bottom of the crust browns nicely and this is the way my family prefers cornbread.
2 1/2 cups Hodgson Mill Self-rising yellow cornmeal mix
2 eggs, beaten
1/2 stick butter, melted
2 cups whole buttermilk
Preheat oven to 450. Melt butter in a cast iron skillet the last 5 minutes of preheating. Remove and swirl butter around the sides of pan. Add cornmeal and combine liquid ingredients. Slowly and carefully pour the melted butter and mix well. Pour into pan and bake 25 to 35 minutes or until golden brown. Allow it cool and soften for five minutes. Loosen the sides with a knife. Carefully remove triangles and serve with or without butter or honey. YUM! Freeze leftovers or NOT. My Dad would not because he likes his with milk.
We used to eat half of cake last year. But this year it looks like we’re eating a little more (see below). I allow it to cool thoroughly, place it in a freezer bag and freeze for another meal. This will thaw in a couple of hours and won’t be as crunchy, but it tastes delicious and moist reheated in a damp paper towel in the microwave for a couple of minutes. Who knew cornbread was freezer friendly. You might know me by now–I like to freeze everything. I’ve saved myself forty-five minutes through freezing our leftover cornbread .
Have you ever frozen your leftover bread after dinner? What kinds of breads are freezer friendly at your house?