Cast Iron Cornbread recipe! [View all]

[Saviolo]

So, after we did the cornbread dressing recipe last week, we realized that we haven't done the recipe for cornbread that we used! So, we did a video on the cornbread here. My hubby took this recipe from a well-known Cajun fine-dining restaurant he worked at in Houston for a while. It's a delicious cornbread, super easy, and works well for the cornbread custard they do at that restaurant, or for this dressing, or as a side for soups and stews. As with many things in life, it's far more delicious when it's covered in butter!

There are certainly some opportunities to customize or personalize this recipe. We've done it with a little dollop of our fermented hot pepper relish, which is delicious in this. You can also add cheese (small cubes of feta or crumbled goat cheese work particularly well). The big trick with this one is to not over-mix it (you can see here we just barely got everything combined before baking) and to work with the mix quickly once it's well-combined. If it sits around too long it doesn't rise and the end result is not as nice. Also, if you don't have the 10" cast iron skillet, a similarly-sized cake pan will work just as well for this.