Cast Iron Cornbread | Christine Cushing

We all need a hug right now, so my cast iron cornbread recipe will deliver some homey comfort . Baked in a cast iron pan, with brown crispy edges, this cornbread has a lighter texture with the addition of whipped egg whites plus some chilies and grated cheese. FULL RECIPE BELOW. Check out these other amazing videos: Spanakopita - Hand Made Phyllo Spinach Pie:    • Spanakopita - Hand Made Phyllo Spinach Pie...   The Best Homemade Dinner Rolls:    • The Best Homemade Dinner Rolls | Christine...   Best Flour Tortillas:    • Best Flour Tortillas | Christine Cushing   Carnitas for Tacos - 1 Easy Step, No Frying:    • Carnitas for Tacos - 1 Easy Step, No Fryin...   Brioche Burger Buns:    • Best Brioche Burger Buns | Christine Cushing   Ultimate Juicy Burger:    • Ultimate Juicy Burger | Christine Cushing   Mastering Greek Pita Bread:    • Mastering Greek Pita Bread | Christine Cus...   Best Focaccia Bread - No Knead:    • Best Focaccia Bread - No Knead | Christine...   Roast Leg of Lamb:    • Roast Leg of Lamb | Christine Cushing   Creamy Scalloped Potatoes :    • Most Amazing Scalloped Potatoes | Christin...   BBQ Ribs In 90 Min:    • Perfect BBQ Ribs In 90 Min | Christine Cus...   Perfect Potato Salad - 2 Ways:    • Perfect Potato Salad - 2 Ways | Christine ...   Calzone Recipe:    • Calzone 2 Ways | Christine Cushing   Beef Bourguignon:    • Beef Bourguignon | Christine Cushing   Beef & Barley Soup:    • Beef & Barley Soup | Christine Cushing   Frittata Recipe:    • Frittata Recipe | Christine Cushing   Banana Bread:    • Best Banana Bread Ever - GUARANTEE | Chris...   Chickpea Soup:    • Chickpea Soup | Christine Cushing   Subscribe for more videos: https://goo.gl/wNqDQB RECIPE: CAST IRON CORNBREAD 2/3 cup melted unsalted butter, slightly cooled (150 ml) 1 1/2 cups all purpose flour (375 ml) 1 1/2 tsp. baking powder 1/2 tsp. baking soda (2.5 ml) 1 tsp. kosher salt (5 ml) 1 cup good quality medium grind or fine cornmeal (250 ml) 3 Tbsp. sugar (45 ml) 2 large eggs, separated 1 1/4 cup buttermilk (300 ml) 1/2 tsp. finely chopped Thai chili or dried flakes (2 ml) 2 green onions, sliced 1/2 cup shredded cheddar or gouda cheese (125 ml) Preheat oven to 400 D F Brush a 9 " cast iron or muffin tin pan with some of the melted butter . Meanwhile, sift together flour, baking powder, soda and salt. Stir in cornmeal and sugar. In a bowl, combine the yolks, buttermilk, chilies and onions. Pour half the buttermilk into dry mixture and stir well , some streaks of flour should be visible. Add the cooled butter and rest of buttermilk mixture and stir until well blended. Whip egg whites until soft peaks form, by hand or with mixer. Fold into corn mixture. Pour batter into pan or muffin tins in the bottom rack of oven for about 40-45 minutes for cast iron pan or 17-20 minutes for muffin tin, until a tooth pick comes out clean when inserted into middle. Cool and slice or serve. Serves 12 Connect with Chef Christine on social media: Instagram:   / ccfearless   Twitter:   / ccfearless   Facebook:   / chefchristin.  . Christine's Website: http://christinecushing.com/ Linkedin:   / christine-cushing   #cornbread #thanksgiving