Pot-O-Gold Cornbread
Some cornbreads are good. This one feels like you’ve struck gold.
Our Pot-O-Gold Cornbread gets its rich color and hearty flavor from 1830 Grind Yellow Cornmeal, freshly milled at The Old Mill. But the real secret is Country Style Golden Corn Flour, a finely ground corn that creates a smoother batter and an unusually tender crumb you don’t often find in traditional skillet cornbread.
Corn flour is a quiet hero in the mill. Used alongside cornmeal, it softens the texture while still letting the true flavor of the corn shine through. Once you bake with it, you may find yourself reaching for it again and again.
Baked in a hot skillet with melted butter, chopped onion, and plenty of cheese, this cornbread comes out with a beautifully golden crust and a rich, savory center.
We first made this recipe around St. Patrick’s Day using Irish butter and Irish cheese, which is how it earned its name. But Pot-O-Gold Cornbread is far too good to save for one holiday. Serve it warm with soups, stews, chili, or simply with a pat of butter straight from the skillet.
Tip: Irish butter and cheese give this recipe its festive twist, but you can substitute any good butter and a sharp cheddar with delicious results.
Pot-O-Gold Old Mill Cornbread
Ingredients
- 1 cup 1830 Grind Yellow Unbolted Cornmeal
- 1 cup Country Style Golden Corn Flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup yellow onion, chopped
- 1 cup Irish cheese, shredded, divided
- 2 egg yolks
- 1 ½ cups buttermilk
- 6 tablespoons Irish butter
Instructions
- Preheat your oven to 425 degrees.
- In a large bowl, mix together the cornmeal, corn flour, baking powder, and salt. Add to that the onion and ¾ cup of the cheese. Toss together coat the onion and cheese. Add the egg yolks and buttermilk and stir to combine. Let that rest while your skillet gets hot.
- Place the butter in the skillet and put it in the oven to heat up and melt the butter. You can let it brown the butter slightly, but don’t burn it. When it’s melted, remove the skillet from the oven. Pour all but a tablespoon or two of the butter into the batter and stir to combine. Pour the batter into the hot skillet and return it to the oven for 30-35 minutes or until golden and crispy around the edges.
- As soon as it comes out of the oven, sprinkle the remaining shredded cheese on top. Cut and serve warm.
- Note: You can substitute Irish butter for regular butter, and substitute Irish cheese for any cheese you prefer. The corn flour, however, is part of the success of this recipe, while the Irish butter and cheese add a unique flavor.