a home cook with notions & an appetite
Having just made a rather large batch of Alton Brown’s Better-than-Granny’s Creamed Corn, it was only natural to use part of the goodness to move onto his Cream of the Crop Cornbread. (I promise that’s the actual recipe title in Good Eats: The Early Years.) This is still the corn that originally came from our Farmer’s Market run even though it’s now in the form of creamed corn.
My “normal” recipe for quick cornbread is an absolute and complete cheat. Know the blue and white Jiffy box cornbread mix? Have you ever noticed that they make a yellow cake mix in the exact same size? Mix one of each together and follow the mix-in directions for the cake mix in terms of eggs/oil and baking time. Tah-dah – sweet cornbread. It’s also dessert during dinner. Win-win.
This is not to say that I don’t love a savory cornbread. As long as it’s not bone-dry. And this is what creamed-corn cornbread is all about in terms of delivery.
In one bowl, I mix all of the dry ingredients together. In another, I mix all of the wet ingredients except for the vegetable oil together. When I mix the two together, I have a lovely, thick batter.
This entire time, my cast iron pan has been heating up in my 425° oven getting nice and toasty warm. It is now time for the vegetable oil to come to the party in terms of lubricating my pan. Once that’s done, I pour the batter into the cast-iron pan:
Is this really that much harder to do than boxes? Do they both bake for about 20 minutes or so? (Actually, the Jiffy may bake longer.) Well, Jiffy is one bowl, one pan…but in all honesty, this is just as easy. And it doesn’t have the “you know you’re just eating cake with dinner” tiny voice in my head thing that goes with the Jiffy version, so that is a major plus. Know what else you don’t get with Jiffy? Actual corn kernels in your crumb: