Everything-But-Kitchen-Sink Cast Iron Cornbread

By á-47

Can also be put into paper lined muffin tin

Ingredients

• Dry ingredients:
• 2 1/4 cups flour
• 1 3/4 cups corn meal
• 1/2 cup sugar
• 3/4 tea. baking powder
• 3/4 tea. baking soda
• 3/4 tea. salt
• 1/2 tea. pepper
• Add-Ins:
• kernels from 2 ears of fresh corn
• 5-6 roasted serrano chiles, diced
• 4 thick slices of bacon, cooked crispy then chopped
• 2 green onions, thinly sliced
• 1/4 cup cilantro, chopped
• 2 cloves garlic, minced
• 4 oz. sharp cheddar, shredded
• Wet ingredients:
• 3 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 cup buttermilk

Preparation

Step 1

Preheat oven to 375 degrees. Spray a cast iron skillet with cooking spray (or line muffin tin with papers).

Add all the dry ingredients into a large bowl. Stir to combine thoroughly.

Place all of the add-ins into the dry ingredients. Stir to combine evenly.

In a separate bowl, add the eggs. Whisk to break up the yolks. Add the rest of the wet ingredients to the bowl with the eggs. Whisk to combine thoroughly.

Pour wet ingredients into the bowl with the dry ingredients and add-ins. Stir batter until just combined. Over-stirring will lead to tougher muffins.

Pour batter into prepared skillet (or fill each muffin tin nearly to the top - the muffins won't rise too much while baking).

Bake in upper half of oven for about 35 minutes (or 20 minutes for muffins), or until toothpick comes our clean.

Let muffins rest in the tins on a wire rack for at least 10 minutes before removing.