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Yeah…Immaeatthat

Apr 21

Cute Little Cornbread.

I never knew cornbread could get BETTER!!

Cute Little Cornbread (6 of 6)

All you have to do is make it cute! The whole cupcake trend only works because cupcakes are way cuter than cake.  So miniature cornbread it is.

So to make cute cornbread all you have to do is find yourself a little ramekin type-of-thing and you’re RTG.  I know all you cast iron skillet lovers out there are judging me right now.  Saying things like, “how you gonna make epic cornbread without a cast iron skillet?!”  I have nothing against cast iron skillet.  Please make me some. 

I’m just saying, there is a time and a place for cute cornbread (aka fun, little dinner party) and a time and a place for cast iron skillet cornbread (aka around a campfire). 

Cute Little Cornbread (2 of 6)Let us weigh the pros and cons of campfire-cooked-cast-iron-skillet cornbread.  Shall we?

Pro=it’s delicious.  Con=if you’re around a campfire, your hair ends up smelling like a campfire.  It’s similar to fajita-hair, which you get when you order fajitas at a Mexican restaurant.  Nobody has time for that.

Cute Little Cornbread (3 of 6)

So the theme for this month’s Recipe Redux was to make a recipe using a treasured kitchen tool.  My favorite kitchen dish is actually my giant fennel-colored Le Creuset French Oven.  In college, I wisely invested (not, blew my life savings) in said cookery.  I worked a summer here.  And then spent a good chunk of that money on the pot.*  Some say it’s overpriced.  I say it’s gorgeous and my favorite thing in my kitchen. 

So why didn’t I make a recipe in the giant Le Creuset French Oven?

Well, these ramekins are like cute, little miniature versions of that French Oven.  And since little things are cute…maybe these are my favorite dishes now?!  It’s a confusing time.  All I know is that I like them both…a lot a lot a lot.

 

Cute Little Cornbread (1 of 6)

Andrew’s mom gave these dishes to us during wedding festivities and I’ve been meaning to make something in them every week since we’ve gotten them.  It only took me 4 months…but I’m finally using them.  I have about 27 dessert recipes scribbled on 27 different pieces of paper lying around my house that would be completely perfect for these ramekins.  Oh the best is yet to come.

For me, this recipe made 4 ramekins worth of cornbread.  But one ramekin was really too big of a serving for one person.  The first night I ate the entire ramekin along side some chili.  But for the rest of the week I cut the cute cornbreads in half for a more socially acceptable/dietitian2be-approved portion size.

*if you read that sentence out of context…that could be awkward.  Unless you live in say, Colorado.

Cute Little Cornbread (5 of 6)

Cute Little Cornbread
Print
Ingredients
  1. 1 cup cornmeal
  2. 1/2 cup whole wheat flour
  3. 1/2 cup all-purpose flour
  4. 2 tablespoons brown sugar, packed
  5. 2 teaspoons baking powder
  6. 1/2 teaspoon sea salt
  7. 1/4 teaspoon baking soda
  8. 1/4 cup Sharp Cheddar Cheese (I used Cabot)
  9. 1/3 cup corn, frozen
  10. 1 cup milk (I used 2%)
  11. 1 egg
  12. 2 tablespoons applesauce, unsweetened
  13. 2 tablespoons butter, melted
Instructions
  1. Preheat oven to 375F. In a bowl, combine cornmeal, whole wheat flour, all-purpose flour, brown sugar, baking powder, sea salt, baking soda, cheese and corn. Add in milk, egg, applesauce and butter. Stir until a batter forms. Pour batter into greased ramekins. Bake for 30-35 minutes, or until a toothpick comes out clean. Serve with a warm bowl of chili.
Makes 8 servings
Adapted from Eats Well With Others
Yeah...Immaeatthat http://immaeatthat.com/
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17 comments on “Cute Little Cornbread.”

  1. Theses are totally cute! Love those mini French ovens – I have one and admittedly use it to hold my daughters barrettes & pony holders because I couldn’t figure out what to make in it :)

  2. Oh Kylie you have done it again! I also wrote about my love for Le Creuset :) I also love that you first ate the whole thing like I would and then ate “more socially acceptable/dietitian2be-approved portion size.” Please make lots of little sized desserts because I also have these mini pots and need ideas! I made my mac and cheese recipe a few weeks ago in them.

  3. I love these! I tend to like things more when they’re cute too. I don’t know why, maybe because less is more?

  4. These are so cute and the recipe looks easy and delish! I have to try them, although don’t have these beautiful ramekins. Love the color of yours too!

  5. These are adorbs! I got a set of those ramekins for free because we got an absurd amount of le cruset at our wedding. I never know what to use them for but I LOVE the idea of using them to bake bread!

  6. These are so cute. We love cornbread. I have a ramekins I never use!

  7. These look cute AND delicious! I have no reservations about going against cast iron every once and a while :) ~Regan

  8. I have the same ramekins in red. Love them :)

  9. Beautiful and I love the idea of individual portions!

  10. Love everything about this situation :)

  11. THESE ARE SOOOO CUTE!! I always try making skillet cornbread and fail.

  12. These are so cute, and I just want to eat them all! Oh, and the cornbread looks good too ;) HAHA just kidding, but seriously I do have to get my hands on these ramekins, stat. Not that the cornbread wouldn’t be delicious in any shape, but everything is better when mini’d. (That’s a life lesson I am just now learning, under your tutelage!)

  13. I’m making these this week, but I don’t have the adorable ramekins you used. Think I can make the recipe as us in a muffin tin or do I need to make any adjustments?

  14. Pingback: Menu Plan Monday: Week of May 12, 2014 | Nutritioulicious

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