Corn Bread Logs in a Cast Iron Mold…..
They are actually just shaped like a log because I use a cast iron mold which holds 7 logs.
Ok…they are not really logs…they are shaped like ears of corn, but I call them logs! Uh, pointy end logs??? 😉
I guess you could call them Corn Bread Ears of Corn…or Ears of Corn shaped Corn Bread …or ???
I am going to stick to Corn Bread Logs!
It is easier, Ok?? 😉
I have been using cast iron skillets and dutch ovens for years and would never cook without them.
I have 3 sizes of skillets and two Dutch ovens….one has a bail handle that I used to hang over a campfire when camping out.
My pieces have been handed down from generation to generation, although one can purchase cast iron from many different merchants.
Lodge is the brand I prefer. If your skillet is not heavy…it most likely is not real cast iron. ;(
This is an old recipe from my Grandmother on my Mother’s side and is good as it gets.
However, you know how I like to “spice” things up…and I am going to suggest that if you want to spice your cornbread up…
You could add 1 small red jalapeno pepper, just remove the seeds and chop very fine…or I should say finely chop. 😉
Cuz, I am sure you are fine as you are! 😉
Try this corn bread recipe even if you do not own a cast iron pan.
I must warn you that it is most likely sweeter than most cornbread you have eaten or made.
But that is what makes it soooooo good!
Drizzle honey and butter and who needs the rest of the meal? 😉
Enjoy! And good eatin’
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Pre-heat oven to 400 degrees and if you are using a cast iron mold...place the mold in the oven to heat for at least 15 minutes...a very important step. Since this recipe makes about 14 cornbread logs, you can also use a small cast iron skillet for the other half of the batter or just bake the cornbread logs in two batches.
- Melt the butter in the microwave (or a small pan) saving a tablespoon to use on the mold
- Meanwhile, In a medium bowl...combine sugar and the eggs and add the butter slowly to the mixture.
- To the cup of buttermilk, add the baking soda and add both to the butter/sugar/egg mixture and mix well
- Add the cornmeal, flour and salt and mix until only a few lumps remain, do not over mix
- Carefully remove the hot cast iron mold and brush each crevice with melted butter (you can do this while the mold is still in the oven, but be very careful...it takes a little practice...and yes, I have burnt myself a time or two) 🙂
- Pour the batter into the mold and bake for 12-15 minutes or until a toothpick comes out clean and the tops are a golden color
- If you don't have buttermilk, add 2 tablespoons of white vinegar to the 1 cup of milk and let it sit for a few minutes.
- This recipe will make about 14 of the corn bread logs, so if you do not want to wait for the cast iron pan to bake the first 7 of the logs...you can grease an 8 inch square pan and bake the other half...or as I have done many times...add butter to my small cast iron skillet and bake the other half of the mixture. I then cut the cornbread into triangles much like a pie. 🙂
- I just happen to like the crispy edges when baking in the log shape.