Crazy For Cornbread

I like corn.

Well except for the year and a half that I had braces. Corn mocked me during that time.

But this post is not about corn on the cob nor my childhood orthodontic woes… This post is on my super-fantastic-tasty-scrumptious-delectable Cornbread!!

I recently rediscovered cooking with cast iron. “Rediscovered’ might be a stretch as I never actually cooked in the cast iron pans I had purchased. I used them more for decoration on my kitchen wall. However, I stumbled upon the benefits of cooking with cast iron and decided to give my teflon a break. Cast iron pans provide a very even heat distribution. They are perfect for stovetop, oven, or the grill. In addition, cooking with cast iron adds a significant amount of iron as it leeches into the food. As a vegetarian AND celiac, I can always use a little extra iron!

This cornbread came out deliciously moist. The sugar on the bottom of the pan added a nice sweetness. This is the first time I have baked with millet flour and I was very pleased with the outcome (I am used to putting millet in my bird feeders, not my baking!).

Cornbread Skillet Recipe

Coat bottom & sides of cast iron skillet with oil (I used canola)

1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup millet flour
1/4 cup sugar
1 cup cornmeal
1 cup milk
1 egg
1/2 cup sour cream (I used Daisy Reduced Fat)
1/4 cup canola oil
1 can corn kernels (11 ounce)
Additional sugar for pan bottom (approx 1/4 cup)

Preheat oven to 400 degrees. Mix all ingredients except corn kernels into a batter. Then fold in one can of drained corn kernels. Sprinkle sugar into bottom of pan (enough to coat) before pouring batter. Bake 20 to 25 minutes.

18 Replies to “Crazy For Cornbread”

  1. Yum! I love corn bread, but I’m always a little creeped out when there’s corn kernels in it. I don’t know why, I get texturally peculiar about things…then again I’m kinda peculiar in general 🙂

    PS: I’ve added you to my blog roll!

  2. I’m very impressed with your domesticity lately! You may even shame me into cooking a little more – hmmm, probably not!

  3. Yes ma’am! Bagels from scratch… and they’re not hard at all. You can make a big batch and freeze them and all will be right in the world.

    Although good, I’ve since improved upon that recipe and am still working on it to make it -just right.-

    But try them! Any recipe!

    P.S. thank you for the cornbread craving :o)

  4. Yum! This is very similar to my sour cream cornbread recipe!! I LOVE cornbread and I ONLY bake it in cast iron!! I use my great-grandma’s skillet which is over 100 years old!! 😉 Yours looks delicious! Don’t you love millet!

  5. Maureen,
    What brand of cornmeal are you using? I get weirded out purchasing a regular brand-probably from something I read about CC. Bob’s only seems to have medium grind (which is a little too crunchy!) I’ve been using the Bob’s masa harina, but it isn’t the same as cornmeal.

  6. Great question about brands!

    I have used Bob’s Red Mill Cornmeal and the medium grind is a bit “thick”. Just bought some Arrowhead Mills Organic Yellow Cornmeal (the package doesn’t say what grind it is, but it definitely looks finer than Bob’s). I have also used Goya Extra Fine Cornmeal with no reaction.

    So far, I don’t have a “favorite” brand — they all seem to bake well!

  7. Since learning I need to eat GF (about 18 months ago), I have been looking for a cornbread recipe. Yours sounds really good. I am definitely going to to try it…although I may omit the sugar and add in some green chiles…

    What size skillet do you use for this?


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  9. I haven’t make cornbread in a skillet or with sour cream. The sour cream sounds like a great ingredient to making this an awesome cornbread.

  10. I tried the recipe and it is FANTASTIC. Better than my Grandmother’s southern recipe. Like Sue, I used green chiles for a little extra zing. It’s a party favorite.

  11. I have made cornbread bread before but it does look as yummy as yours well i did not do it with sour cream,,might be the secret huh! so this time sour cream must be included,thank you for this

  12. Where can I get xantham gum from? I have never thought about making bread out of corn, sounds tasty though.

    I only have a cast iron griddle but I do love cooking with it.

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