Cast Iron Cornbread

Cornbread is one of our go-to winter side dishes. After experimenting with different ways to prepare cornbread we have settled that the best way to cook cornbread is in a cast iron pan. Pouring creamy batter into a scorching hot pan gives it an instant crust and a chewy center which screams “dunk me in chili!” There are plenty of great cornbread mixes out there, but if you’re looking to put some extra love into it, make it from scratch. Minus the buttermilk and the cornmeal, you probably already have most of these ingredients in your pantry. We love serving it hot out of the oven with homemade honey butter.

Cast Iron Cornbread

  • Servings: 10
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Our favorite homemade cornbread recipe that puts a box mix to shame.

Ingredients

  • 2 eggs
  • 2 3/4 cups buttermilk
  • 2 cups yellow cornmeal
  • 1 3/4 cups all purpose flour
  • 3 tbs brown sugar
  • 2 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 1/2 tsp salt
  • 5 tbs melted butter, divided

Directions

  1. Preheat oven to 425 degrees. Place the cast iron pan in the oven while you make the batter.
  2. Whisk the eggs and buttermilk together in a small mixing bowl. Whisk the cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a second large bowl. Add the buttermilk to the dry ingredients and stir until just combined.
  3. Remove the pan from the oven place the butter in the pan. Put it back in the oven for a minute or two, or until it is completely melted. Add the batter to the pan and cook the cornbread for approximately 25 minutes, or until a toothpick comes out clean from the center.
  4. Carefully remove the cornbread from the oven and serve it hot with butter.


Pumpkin Cornbread Muffins with Cinnamon Honey Butter

You might question “needing” a bread item as you plan your Thanksgiving menu this year, particularly with all of the other side dishes that will likely grace your table. At Tuck & Tate, we think the more the merrier! We will gladly cook extra if it means there will be leftovers later on. Over the years we have served croissants and traditional Parker House rolls, but this year we wanted to try something different and do a pumpkin cornbread muffin. This is a great alternative for people who like cornbread but aren’t including it in their stuffing recipe. We love these muffins all throughout the fall because they can easily swing from sweet to savory depending on what we serve them with. For Thanksgiving we are serving them with whipped cinnamon honey butter, but the muffins are great with chili and the leftovers make amazing cornbread croutons for a kale caesar salad.

Pumpkin Cornbread Muffins with Cinnamon Honey Butter

  • Servings: 12 muffins
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The perfect sweet & savory muffin to accompany your Thanksgiving menu, your next barbecue, or chili on a cold night.

Ingredients For The Muffins


– 1 cup canned pumpkin puree
– 1 cup buttermilk
– 1/4 cup honey
– 1/4 cup + 2 tbs brown sugar
– 2 eggs
– 1 1/4 cups yellow cornmeal
– 3/4 cups all purpose flour
– 1 tbs baking powder
– 1/2 tsp baking soda
– 3/4 tsp salt
– 1 tsp pumpkin pie spice
– 1/2 tsp cinnamon
– 4 tbs butter, melted

Ingredients For The Cinnamon Honey Butter


– 1/2 cup salted butter, room temperature
– 1/4 cup honey
– 1 tsp cinnamon
– sea salt to taste

Directions

  1. Preheat the oven to 400 degrees.
  2. Whisk the pumpkin, buttermilk, honey, brown sugar, and 2 eggs together in a large mixing bowl until they are well combined.
  3. In a second bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon together. Add the dry ingredients to the wet ingredients. Gently mix to combine, being careful to not over mix, as the muffins will be tough if you do.
  4. Add the melted butter to the cornbread mix and gently mix to combine.
  5. Spray a muffin tin with cooking spray. Use a 1/3 cup measuring cup to pour a just heaping 1/3 cup of batter into each of the 12 muffin cups. Bake the muffins for 17-20 minutes, or until the muffins are cooked through. Remove from the oven and let them cool in the pan for about 10 minutes before removing them from the muffin tin.
  6. While the muffins are in the oven, make the honey butter. Use a hand mixer to whip the butter, honey, and cinnamon in a medium mixing bowl. Add a pinch of sea salt. Serve the muffins hot with the butter at room temperature.
  7. (If you bake the muffins in advance, reheat them at 300 degrees, covered, in the oven for about 7-10 minutes before serving.)

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