Cast Iron Cornbread | Christine Cushing

Описание: We all need a hug right now, so my cast iron cornbread recipe will deliver some homey comfort . Baked in a cast iron pan, with brown crispy edges, this cornbread has a lighter texture with the addition of whipped egg whites plus some chilies and grated cheese. FULL RECIPE BELOW.

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RECIPE: CAST IRON CORNBREAD

2/3 cup melted unsalted butter, slightly cooled (150 ml)
1 1/2 cups all purpose flour (375 ml)
1 1/2 tsp. baking powder
1/2 tsp. baking soda (2.5 ml)
1 tsp. kosher salt (5 ml)
1 cup good quality medium grind or fine cornmeal (250 ml)
3 Tbsp. sugar (45 ml)
2 large eggs, separated
1 1/4 cup buttermilk (300 ml)
1/2 tsp. finely chopped Thai chili or dried flakes (2 ml)
2 green onions, sliced
1/2 cup shredded cheddar or gouda cheese (125 ml)
Preheat oven to 400 D F
Brush a 9 " cast iron or muffin tin pan with some of the melted butter .

Meanwhile, sift together flour, baking powder, soda and salt. Stir in cornmeal and sugar.

In a bowl, combine the yolks, buttermilk, chilies and onions. Pour half the buttermilk into dry mixture and stir well , some streaks of flour should be visible. Add the cooled butter and rest of buttermilk mixture and stir until well blended.

Whip egg whites until soft peaks form, by hand or with mixer. Fold into corn mixture.

Pour batter into pan or muffin tins in the bottom rack of oven for about 40-45 minutes for cast iron pan or 17-20 minutes for muffin tin, until a tooth pick comes out clean when inserted into middle.

Cool and slice or serve. Serves 12

Connect with Chef Christine on social media:

Instagram:   / ccfearless  
Twitter:   / ccfearless  
Facebook:   / chefchristin.  .
Christine's Website: http://christinecushing.com/
Linkedin:   / christine-cushing  

#cornbread #thanksgiving