Classic Cornbread—Happy Thanksgiving!

During Summer, our family visited Orlando, Florida for vacation.  One of the restaurants that we dined at was called Whispering Canyon Cafe, which is located inside one of the Disney World Resort.  Don’t let the restaurant name fool you, there’s nothing quiet about that restaurant!  But the Kiddos and I had the most fun dining there.  Imagine having over 15 bottles of Ketchup on your table all at once upon request.  The whole restaurant, including the guests who dined there, would scream Ketchup for you and you’ll simply get a “special delivery” of ketchups!  My Kids still talk about that until now!    



Also, how fun is it to run with 20 other kids around the restaurant tables with a Stick Pony in your hand right before dinner?  I’m sure your parents won’t think that’s a good idea anywhere else!  But it’s highly encouraged at the Whispering Canyon Cafe!  There are many more other fun activities and things happening when you dine there.  But you've got to be there to experience them yourselves!  So, if you happen to be in Florida for vacation or any other reason, be sure to reserve your table early.  They get booked up fast!  




One of the most delicious item we've tried in that fun restaurant was the cornbread that comes with every meal.  It was slightly sweet, soft, moist and tender.  The corn flavor was wonderful and we always finish the whole mini loaf before the main course arrived.  Of course, I can’t help it but to recreate it at home.  My version used a combination of yellow corn meal, for the wonderful texture and corn flavor; along with some cake flour, for that soft and tender touch.  I also added some cream of corn, to keep it moist.  Plus, you also get the corn kernels throughout each piece because of the cream of corn in it.



The batter is super simple to put together and it’s then baked in the cast iron pan, which you can bring up to the table and serve, how easy and smart, right?  Plus, the cast iron pan really give you a nice crispy crust that you can’t get from other baking pans.  If you take care of the cast iron pan, it simply last you for a life time.  Not to mention, it’s super affordable as well.  This cornbread is simple, yet scrumptious and satisfying.  You will definitely go for a second, or third!  Make one for your Thanksgiving gathering and share it with your loved ones.  It’ll make the perfect side dish! 






Last but not least, I would like to wish you all a blessed Thanksgiving!  There are many many things in my life that I am thankful for, my health, my family, and my friends.  I'm also very grateful that we had the chance to go on a wonderful vacation last summer and created all those fun and warm memories together.  I'm also grateful for a loving and supportive Husband, who didn't complain about the dirty dishes and pans in the kitchen after I've tested recipes for the blog (okay, maybe just a dirty look! j/k)  But most of all, I am truly grateful to have each of you, my readers, who follow and visit my blog, and give me supports all the time.  So, thank you, from the bottom of my heart, and Happy Thanksgiving!   







Props and Tools used in this post:

10-inch Seasoned Lodge Cast Iron Skillet (Click here for more information)
Wood Print Photography Backdrop (Click here to see similar product)
Cake/Pie Server (Click here for more information)
Core Bamboo Cutlery Set (Click here for more information)
Olive Wood Coaster Set (Click here for more information)
Red and White Checkers Cloth Napkins (Click here for more information)
Kel-Toy Jute Burlap Natural Table Topper (Click here for more information)




Classic Cornbread:


1 cup yellow cornmeal
1 cup cake flour
1 teaspoon kosher salt
6 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk, shaken
2 large eggs
1 cup creamed corn
4 tablespoons melted butter
1 tablespoon grape seed oil (or any vegetable oil) for greasing the pan


Preheat oven to 425 degrees F.  Add the grape seed oil into a 10-inch cast iron skillet, Swirl the pan around to distribute the oil evenly, place into the oven to preheat.

In a large mixing bowl, combine the cornmeal, cake flour, salt, sugar, baking powder, and baking soda.  Whisk together to combine well.

In another large bowl or measuring cup, whisk the buttermilk, eggs, and creamed corn with a fork until well incorporated.  Add the buttermilk mixture into the dry ingredients.  Gently fold ingredients together until just combined.  Do not over mix.

Put on your oven mitt.  Pour the batter into the preheated skillet.  Be careful, the skillet is hot.  Bake the cornbread until golden brown on the edges and the cornbread springs back upon the touch, about 20 minutes.