Makes (4) 3.5″ round cornbreads
Place four 3.5-inch cast-iron skillets* in the oven, then preheat it to 425ºF. Be very careful not to touch the hot skillets without oven mitts or potholders and be sure to have an adult help with taking the skillets in and out of the oven.
In a medium bowl, combine the cornmeal, sugar, baking powder, and salt. In a small bowl, whisk together the eggs, buttermilk, creamed corn, and ¼ cup oil.
Pour the wet ingredients into the dry ingredients and mix until smooth. Using oven mitts or potholders, take the hot skillets out of the oven. Divide the remaining 1 tablespoon oil between the skillets, quickly tilting the pans so that the oil coats the bottom and sides, and then pour the batter evenly into the skillets. The batter will begin sizzling right away.
Put the skillets in the oven and bake until golden brown and a cake tester inserted in the center comes out clean, about ten to thirteen minutes. Remove the hot skillets from the oven and place on a cooling rack to cool slightly.
While the cornbread bakes, prepare the cinnamon butter. In a medium bowl, mix all the ingredients with a rubber spatula. Stir until everything is mixed well and is an even color (no streaks). Transfer the butter into an airtight container.
Serve the cornbread hot or warm with a dollop of cinnamon butter. This recipe makes four 3.5-inch round cornbread.
1. Place ingredients in a food processor and pulse until combined.
2. Place desired amount into butter keeper. Ensure water is added to your butter keeper
to create an airtight seal.
Photo by Ryan Liebe