Cozy Cornbread


If health food and comfort food had a party together; it would be my style of cooking. I prioritize eating seasonally and using local produce. Which means in the summer I make meals bursting with fresh juicy goodness, and in the winter I want warm welcoming dishes I can cozy up to. Nothing fussy; I love a good homestyle meal.

This cornbread is about as homey as it gets. It might veer slightly closer to the comfort side of my cooking spectrum, but isn’t that what we all need in the middle of winter? Warm and a little gooey it’s the perfect antidote to a cold day. 


It’s a particular favorite of mine after a long day on the slopes when appetites are at an all time high. If you ski/snowboard you understand the voracious need for caloric intake immediately after the lifts close. If you don’t then just imagine a bear awaking from hibernation, running a marathon, then having dental surgery and not being able to eat for the subsequent twenty-four hours. That’s pretty much what my appetite is like by the time I take off  my snowboard boots.

Scary, I know. Not scary? Cornbread. So bust out your cast irons, it’s comfort food season. This cornbread pairs perfectly with homemade chili (recipe coming soon), but can also complement any dish on the table. Tastes delicious next to baked potatoes, roasted brussel sprouts, or dipped in just about any soup. It can even be breakfast with a little drizzle of honey or jam top. Perfect for those early mornings when you’re rushing to find your left ski sock on a powder day.


Cozy Cornbread


  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup brown sugar
  • 1 egg
  • 1 cup whole milk
  • juice of 1/2 a lime
  • 1/4 cup honey


  1. Add the lime juice to the whole milk and allow to sit for about 10 minutes to create homemade buttermilk.
  2. In a mixing bowl combine brown sugar and butter.
  3. in a separate bowl combine flour, corn meal, salt, and baking powder.
  4. Add flour mixture to butter and brown sugar, along with buttermilk and egg.
  5. Mix thoroughly and pour into a buttered 9 inch cast iron pan
  6. Bake for 30-35 minutes, until top is golden brown.

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