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Recently, I need comfort food to comfort myself. How about you guys? Its getting colder outside and I think it is a good time to put some weight. Here I would like to share with you one of my beat taste Cast iron cornbread recipes. It is golden rosemary pecan cornbread. This rosemary pecan cornbread has a classic cornbread texture and flavor. All you need to do is mix all the ingredients and bake in the oven. And after 30 minutes, you will get a baked perfect cornbread which smells really dope! The rosemary and pecan not only give this cornbread amazing flavor, but the little flecks in each slice are just beautiful. Why not make this delicious and super easy cornbread in the morning. When serving with a cup of milk, you will definitely be energetic during the whole day. And here are the steps to make this wonderful cornbread.

Cast GOLDEN SKILLET ROSEMARY PECAN CORNBREAD

INGREDIENTS:

Tablespoons oil

1 egg (lightly beaten)

1 3/4 cup buttermilk

1 cup pecan (halved)

1/2 cup sliced green onions

2 cups cornmeal

1 Tablespoon baking powder

1 1/2 teaspoons salt

1 teaspoon dried rosemary

DIRECTIONS:

    1. Preheat oven to 450, and add 1 tablespoon oil to an 8-inchCast iron skillet, then cover the whole pan evenly. Transfer it to the oven and heat until very hot.
    2. In a large bowl, stir together corn meal, halved pecan, rosemary, slice green onion, baking powder and salt until well mixed.
    3. In another large bowl, whisk together egg, buttermilk and remaining oil. Pour the liquid mixture into the dry ingredients and stir until smooth and no lumps remain. Set aside for 5 minutes.
    4. Spoon the batter into the hot pan. Remove the pan to the oven and bake at 450for about 30 minutes or until the surface turns into a beautifully golden brown and a toothpick inserted into the middle comes out clean.
    5. Remove the pan from the oven and cool for about 5 minutes. Slice in 8 pieces and serve.

     

    Pouring the cornbread batter into a hot Cast iron skillet

    will help the cornbread’s crust develop quickly and beautifully. It sears the edges, but seals the flavor and soft texture inside. So the skillet should be warm before the baking even begins. Rosemary is not necessarily a New Year's tradition but represents "remembrance." I have found references on good luck foods that only cornbread itself is considered good luck because of its gold color, so we can match with other ingredients. Then this rosemary pecan cornbread is created representing gold and wealth. It gives us a subtle savory flavor to this otherwise traditional cornbread and it works. I lightened up the original recipe by reducing the oil, increasing the buttermilk and reducing the sugar. I also added in some fresh corn, it helps keep it moist and gives added texture to the bread. The result is good and it must be a delicious cornbread that is versatile enough to complement any meal. The cornbread is the best on the day it is baked, but it can also be reserved for 2 days at room temperature and wrapped in plastic wrap. While the New Year is mostly about looking ahead, but I think it is one of the best ways to prosper moving forward and to look back on the past, learning from our mistakes and cherishing our successes. And with that, we all hope the coming season of new beginnings filled with health, wealth and happiness. Baking this one pan food in your kitchen and you will never regret!

DID YOU MAKE THIS RECIPE?

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Cornbread goes with so many Southern dishes ,such as biscuits, its considered a favorite house bread of the South. Next time I would share with you another one of the best cornbread recipe. It is SKILLET HONEY CORNBREAD. It is a pretty simple cornbread which can be topped with jam for breakfast, drizzled with honey for a snack and fabulous lunch. The inside is soft enough but baking this cornbread in a cast iron skillet will give you crisp golden brown crust on the edges and top. The texture is completely phenomenal with its tender center, sweet corn kernels, and sweetened crunchy edges. No matter what the occasion is, this skillet honey cornbread is simply spectacular. Using honey in the batter gives it a slightly delicate texture. Its a true taste of the South in your mouth. Hope you will like my next recipe.