Remember when I went crazy over the November issue of Whole Living Magazine? I made about 4 recipes from that one issue and they were all fantastic. This corn bread recipe was in it as well, and I couldn’t wait to make it, but I wanted to wait till Santa brought me the cast iron pan I had asked for. Well, Santa came through and my pan was under the tree Christmas morning wrapped in a big red bow tie. Thanks Santa. I use my cast iron pan all the time now and recommend picking one up. They’re a workhorse of a pan and so inexpensive. This 10″ pan cost $22 and the 12″ costs $28. I think that is going to be my next purchase with the gift card to Sur La Table that I received from my wonderful brother-in-law, Brandt. Thanks Brandt!
The cast iron pan is the key to a perfect crust. The crust gets all brown and crispy when it cooks in the pre-heated pan. Add some fresh honey to the top of this bread when it comes out of the oven and you have yourself a healthy grainy bread with a touch of sweetness.
Whole-Grain Skillet Corn Bread:
Recipe from Whole Living Magazine
- 1 cup yellow cornmeal
- 1 cup whole-wheat flour
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon coarse salt
- 1 large egg
- 1 cup low-fat buttermilk
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- honey
Heat oven to 400 degrees. Preheat (about 15 minutes in a 400 degree oven) an 8-inch or 10-inch cast-iron pan, or pie dish if you don’t have a cast iron pan. I used my 10 inch cast iron pan, and the bread turned out great.
In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder and salt.
In a small bowl, whisk together egg, buttermilk and 1/4 cup of olive oil.
Fold the wet ingredients into the dry and mix until just combined.
Note: The batter will be thick and a bit lumpy.
Take out your preheated pan or pie dish and add the remaining tablespoon of oil, swirling to coat the bottom. Pour in the batter and smooth the top with a spatula. I know it looks a bit rough on the top, but the dough is thick and sticky.
Bake until golden brown and a tester comes out clean from the center, 20-25 minutes depending on the size of your pan. Note: My bread took 20 minutes because it was in a 10 inch skillet and was spread out more than it would be in an 8 skillet or pie dish.
Brush with honey, then let cool a bit.
Cut into wedges & add a drizzle of fresh honey or butter to each slice and serve up with your favorite soup or chili. Take the remaining bread out of the skillet and store in a covered container. Don’t store the bread in the skillet.
This bread is also tasty in the morning as a breakfast treat. Eli has been having a slice with his eggs every morning!
andreadrugay January 11, 2012 at 4:14 pm
Ooh, I have pan envy! The cornbread looks delish, too
Pam January 11, 2012 at 4:30 pm
Your lemon breast recipe WAS one of the ones that inspired me! It turned out great.
Loving your whole grain cornbread. I’ve made it once and wasn’t thrilled, this one sounds tasty.
Jacquelyn January 14, 2012 at 4:40 pm
Yaaay! So happy Pam
Jacquelyn January 11, 2012 at 7:31 pm
Andrea, the pans are super cheap so you should pick one up. It will be the best $20 you spend!
Pam, I am so happy my recipe was the one that inspired you as so many of your recipes have inspired me
annie January 11, 2012 at 8:04 pm
This looks so good…and i do have a cast iron pan. Perfect with white chicken chile! YUM!
Zoe January 12, 2012 at 1:29 am
I would think that a cast iron pan is a great cooking investment too! This cornbread looks so delicious with a light drizzle of honey.
Sylvie @ Gourmande in the Kitchen January 12, 2012 at 8:13 am
Love those cast iron pans! I think they make the best cornbread, really well browned around the edges.
Jacquelyn January 14, 2012 at 4:40 pm
HI Sylvie! I am picking up the 12″ today as I am using the 10″ for everything. Love those old school pans
Kitchen Belleicious January 12, 2012 at 11:48 pm
In the words of my southern grandmother- Divine Honey!