This delicious cornbread recipe, which is suitable for any occasion and will be a hit with your friends and family, is being shared with you by The Rutherford Grill.
The Rutherford Grill Cornbread Recipe is the ideal balance of savory and sweet with a touch of a spicy kick that will keep you coming back for more. There is nothing quite like a good old-fashioned cornbread recipe in the heart of the South. And when it comes to cornbread recipes, the Rutherford Grill knows a thing or two.
Chef Merica Cooks Rutherford Grill Style Cornbread
Cast-Iron Skillet Cornbread 🔗
Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks.
Ingredients:
- 1¼ cups all-purpose flour
- 1 cup fine-grind cornmeal
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- 4 large eggs
- 1½ cups canned creamed corn (from one 15-ounce can)
- 1 4.5-ounce can mild green chiles, drained, chopped
- 1½ ounces mild white cheddar, grated (about ½ cup)
- 1½ ounces Monterey Jack, grated (about ½ cup)
- ¾ cup unsalted butter (1½ sticks), room temperature
- ⅔ cup sugar
- Nonstick vegetable oil spray
- A 10-inch cast-iron skillet (measured from the rim)
Instruction:
- Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
- Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
- Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.
FAQ
Do you spray a cast iron skillet before cooking cornbread?
Pre-heat the oven to 425°F. In a large bowl, combine the cornmeal, salt, and additional bacon drippings. Stir in the buttermilk, a little at a time, and continue to stir until the mixture has the consistency of thick but smooth pudding.
How is Southern cornbread different?
There is no need to use a chemical nonstick cooking spray because cast iron is naturally nonstick (if properly cared for).
How do you keep cornbread moist?
Southern-style cornbread can be made with white or yellow cornmeal, has a buttery finish, and calls for more eggs, which results in a cakelike texture. Northern cornbread isn’t overly sweet and is made with fewer eggs and yellow cornmeal to achieve a crumbly texture.