Cooking Cornbread In Cast Iron Corn Mold
Cornbread is a staple in Southern cuisine and is a versatile side dish that can be eaten with just about any meal. One way to make cornbread extra special is by cooking it in a cast iron corn mold. This will give your cornbread a unique and rustic look that everyone will love. In this article, we’ll explore how to cook cornbread in a cast iron corn mold and provide tips and tricks for making the best cornbread possible.
What is a Cast Iron Corn Mold?
A cast iron corn mold is a pan that is specifically designed to cook cornbread in the shape of ears of corn. It is made of heavy-duty cast iron and usually has six spaces for individual pieces of cornbread. The hardened iron allows the pan to hold and distribute heat evenly, ensuring that your cornbread is cooked to perfection.
Preparing the Cast Iron Corn Mold
Before using a cast iron corn mold, it’s important to properly prepare it to prevent sticking. To do this, you will need to coat the mold with a layer of oil or cooking spray. Use a paper towel to spread the oil evenly, making sure to get into all the crevices. This will create a non-stick surface and prevent your cornbread from sticking to the mold.
Making the Cornbread Batter
The key to making good cornbread is in the batter. There are many different types of cornbread recipes, but most call for basic ingredients like cornmeal, flour, sugar, eggs, milk, and oil. To make the batter, combine these ingredients in a mixing bowl and stir until smooth. Be careful not to overmix the batter, as this can result in tough and chewy cornbread.
Filling the Cast Iron Corn Mold
Once you have prepared the cornbread batter, it’s time to fill the corn mold. Use a spoon or measuring cup to fill each ear of corn with batter, making sure not to overfill. The mold should be about three-quarters full to leave room for the cornbread to rise.
Baking the Cornbread
Bake the cornbread in a preheated oven according to your recipe instructions. Generally, cornbread should be baked at around 375°F for 20-25 minutes, or until golden brown. When the cornbread is finished baking, remove the mold from the oven and let it cool for a few minutes before removing the cornbread ears from the mold. Use a butter knife to gently loosen the edges of the cornbread if necessary.
Tips and Tricks
Here are a few tips and tricks for making the perfect cast iron cornbread:
- Use a recipe that has a good balance of wet and dry ingredients. Too much liquid can make the cornbread too moist, while too little can make it too dry.
- To add some extra flavor to your cornbread, try adding shredded cheddar cheese, chopped jalapeños, or crumbled bacon to the batter.
- If you’re having trouble getting the cornbread ears to release from the mold, try letting them cool for a few more minutes or gently tapping the mold on a hard surface to loosen them.
- Once the cornbread is baked, brush it with melted butter while it’s still warm to add some extra richness and flavor.
Conclusion
Cooking cornbread in a cast iron corn mold is a fun and unique way to make this classic Southern dish. With a little bit of preparation and a good recipe, you can make cornbread that is crispy on the outside and moist on the inside, with a rustic look that everyone will love. Try it out for yourself and see why cooking cornbread in a cast iron corn mold is quickly becoming a popular trend in the kitchen.
