I never knew cornbread could get BETTER!!
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).
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.
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.
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.
- 1 cup cornmeal
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 cup Sharp Cheddar Cheese (I used Cabot)
- 1/3 cup corn, frozen
- 1 cup milk (I used 2%)
- 1 egg
- 2 tablespoons applesauce, unsweetened
- 2 tablespoons butter, melted
- 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.