Cornstick Cheddar Garlic Cornbread

When I make homemade cornbread, it often turns out much less exciting and tasty than I would like.  However, once I got a Lodge cast iron cornstick pan [thanks, St. Nick ;)], everything changed.  The shape of the pan allows the cornbread to get incredibly crispy on the outside, while maintaining its springy, moist texture on the inside.  Lightly browning the butter with garlic before incorporating into the mixture adds depth of flavor, while sharp cheddar adds a subtle dimension of lactic acidity, pairing perfectly with the garlic.   Using coarse ground cornmeal makes these cornsticks even more crunchy, but I’d recommend using regular cornmeal if you’re sensitive to rough textures.  You’re sure to enjoy this cornbread by itself or as a side dish to chili, salads, roasts, or soups!

cornstick_pan

Ingredients:

5 Tbsp unsalted butter

1 clove of garlic, finely chopped (or 1 tsp minced)

½ tsp salt, or to taste

½ C yellow cornmeal (use coarse-ground if you’re looking for a heartier, crunchier texture)

½ cup all-purpose flour

1 tsp sugar

½ tsp baking soda

1 cup buttermilk (make your own by putting 1 Tbsp white vinegar or lemon juice in a 1 C measuring cup, then fill to top with milk, let stand 5 minutes)

1 large egg

1 cup grated sharp cheddar cheese

Directions:

Preheat oven to 425*F.  Place 7-stick cast-iron cornstick mold in the oven to pre-heat for at least 15 minutes.  (If you have two pans, pre-heat both).  Melt 4 Tbsp of butter in a medium saute pan over medium heat until it foams.  Add the garlic.  Stir frequently.  Cook for about 2 or 3 more minutes, being careful not to burn the garlic.

Combine all of the dry ingredients in a large bowl.  Whisk the buttermilk and egg lightly in a small bowl until combined. Punch a well in the center of the dry ingredients and pour in all of the wet mixture.  Stir just until combined, making sure not to over mix.  Add the butter and garlic.  Add the cheese.  Stir.

cornstick3

Remove the hot pans from the oven and brush with remaining 1 Tbsp melted butter. Divide the batter among the molds.  Return molds to oven.  Cook 10-13 minutes, or just until golden brown and springy.    Remove from mold and place on rack to cool.  Enjoy!

cornstick2

Yields 14

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