Lemon Zest Cornbread

I made this last week when I was sick and craving something sweet-ish but not sugary. A couple modifications of this http://bit.ly/hEnA1m recipe, and voila: sugar-free and still delish. I was happy as well as healthy.
( I have a 12 inch Lodge cast iron pan instead of a 9-inch, so I increased the original recipe a bit and it filled out just fine.)

– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 1/2 cup yellow cornmeal
– 1 tablespoon baking powder
– A shy 1 teaspoon baking soda
– A heaping 1/2 teaspoon salt
– 3 eggs
– 1/2 cup honey (use a heaping 3/4 cup if no maple syrup)
– An overflowing 1/4 cup pure maple syrup (no Aunt Jemima’s)
– 1 cup milk
– 1 1/2 tablespoon fresh lemon zest
– 1 1/2 sticks unsalted butter


Preheat the oven to 350*. Melt and brown the butter in a 12-inch cast iron pan. Tilt the pan to greases the sides as well, then pour into a bowl and set pan aside.
Mix dry ingredients together.
Mix wet ingredients together with butter.
Mix dry and wet ingredients together, stirring gently till most of the flour clumps are gone.
Pour into cast iron pan, and slide onto the center rack of your oven for about 30 minutes, till a knife through the center comes out clean.Let cool for a bit, but not too long. It’s best warm. 

4 responses to “Lemon Zest Cornbread

  1. Okay, on a scale from 1 to useful, how necessary is owning a cast iron pan? Would cooking this in a normal cake pan destroy my chef cred & blacklist me as a Betty Crockpot?

  2. Welll personally, I think owning a cast iron pan is something that naturally embiggens your soul. But, a greased/floured cake pan will work just fine =)

  3. lol…i'd be down with culinary soul embiggenment if it was part & parcel with with kitchen-cabinet-embiggenment. right now, to carve out espacio in la cocina, i'm to the point of storing muffin tins in jeremy's sock drawer ;P

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