My Goddaughter graduates from high school this weekend and she has lots of family in Nebraska, some of which are coming up and staying at our house, we are very excited to see them we have known this family forever!! Everyone is coming in at different times on the same day and I love to make sure our guests are fed so Chili was an easy answer to make cause you can just make a big ole pot of it and just keep it warm and as people come in it will be there waiting for them! Well you can’t make Chili without cornbread right!!? Yummo! I love to make cornbread in a cast iron skillet, so good! Also my goddaughters favorite breakfast muffins are Strawberry Buttermilk Muffins and well yeah I had to make a batch for her to have during her graduation weekend! Trust me neither one of these recipes will disappoint!
Cast Iron Skillet Cornbread (from brown eyed baker, love her recipes!)
1 ¼ cups yellow cornmeal
1 ¼ cups all purpose flour
2 tablespoons granulated sugar ( I use 3 tablespoons, although if you want it sweet I would then use 5 to 6 tablespoons)
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 ¼ teaspoons kosher salt
1 ¾ cups buttermilk
4 tablespoons unsalted butter, cut into 4 pieces
Preheat oven to 425 degrees.
In a medium bowl, put the cornmeal, flour, sugar, baking powder, baking soda and salt and whish together. In a large measuring cup or medium bowl whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and using either a rubber spatula or large wooden spoon stir the batter together until completely combined.
Put the butter in a 10-inch cast iron skillet and place the pan in the oven until butter is melted, 3 to 5 minutes it should take. Once melted remove skillet from the oven and swirl the butter around to coat bottom of the skillet and the sides. Then pour the batter into the pan. Smooth the top and bake until a skewer inserted in the middle comes out clean about 20-25 minutes. Serve em warm with butter and honey! Or you can re heat them if necessary or just eat em cold…leftovers can be wrapped in plastic wrap or placed in airtight container at room temperature for up to 3 days.
Strawberry Buttermilk Muffins (from King Arthur Flour)
2 cups flour(1 regular, 1 wheat or both regular, I use both regular)
½ cup sugar
½ teaspoon salt
1 tablespoon baking powder
1 cup lowfat buttermilk
2 large eggs
¼ cup oil or unsalted butter (I use vegetable oil)
½ teaspoon vanilla extract
Zest of lemon ( I skip this)
1 ½ – 2 cups fresh diced strawberries ( I use 1 ½ cups)
2 cups white chocolate chips ( the recipe doesn’t call for the chips, I added them and they are amazing with the strawberries!)
Preheat oven to 500 degress. Line muffin pan with paper liners or spray with cooking spray.
In a large bowl whisk together all the dry ingredients. Add in the strawberries and white chocolate chips and stir to coat. In a small bowl whisk together the wet ingredients and lemon zest. Pour the wet ingredients into the dry ingredients and stir until just combined, about 20 seconds, be sure not to over mix to keep muffins light.
Fill the muffin cups, makes 24 muffins. Put the muffin tins in the oven and immediately drop the temperature to 400 degrees, doing so give the muffins high peaks. Bake 15 – 20 minutes or until toothpick comes out clean from the center of the muffin.