Is there anything more Midwestern than a good slice of cornbread?! Seriously, whenever people mention cornbread my first thought is one of our family dinners with a big bowl of chili with a hearty slice of cornbread. It’s just one of those Midwestern staples you can’t help but love. So when I saw it in the Magnolia Table cookbook I knew it was my next recipe to review! And I was so excited to review it!
First off, this recipe is so darn easy! It doesn’t take any time to put together (except pickled – jalapenos if you so choose). The ingredients aren’t expensive making this the perfect go to side dish for any soup or dinner you might be making. The recipe calls for two optional ingredients jalapenos and ___. I opted for neither and instead cut up one jalapeno (seeds included) and threw that into the liquid mixture. I knew my husband would like the kick of spice that came along with it. My next attempt will include the pickled jalapeno option, but for today the raw jalapenos were included. The recipe does take a hot minute to bake — 50 minutes — but as long as you do this before the rest of your dinner prep you should be good to go!
Now for the one downside I have and this is towards cornbread in general. It’s a very dry dish. It’s just the way its meant to be and that’s totally okay. This is a home-style dish that is served with extraordinary amounts of butter. So be prepared to have butter on the side otherwise this is very hard to get down. Regardless, this recipe is perfect for what it was intended to be and is definitely one that I will keep in my back pocket for future family dinners.
- 4 Tbsp Butter (Melted)
- 1 Cup All-Purpose Flour
- 1 Cup Fine Yellow Cornmeal
- 1 Tsp Salt
- 1/2 Tsp Garlic Powder
- 1 Cup Heavy Cream
- 2 Eggs
- 1 Cup White Corn (I used yellow)
- 1/4 Cup Chopped drained pickled jalapenos (I used raw jalapenos) – OPTIONAL
- 1/4 Cup Chopped roasted pimientos – OPTIONAL
- Preheat the oven to 375 degrees
- Butter a circular baking dish — It calls for a cast iron but mine is too big for a small recipe like cornbread. If you have a smaller cast-iron skillet use it!
- Whisk flour, cornmeal, salt and garlic powder and set aside
- Whisk melted butter, cream and eggs
- Add liquid ingredients to the dry flour mixture. Add the corn, jalapenos and pimientos. It states to not overmix them just mix until moist.
- But the mixture into your circular baking pan and cook for 50(ish) minutes. Once the endges are golden brown and the top is starting to brown is when you take it out. Stick a knife or toothpick in to make sure it's cooked through.
- Cut into individual sections. I did 8, but the recipe calls for 6.
- Serve warm with a heaping amount of butter! Enjoy!