Brighton + Brinley

Founding Farmers Corn Bread (No Cast Iron Skillet)

food and beverageGrace SorianoComment
Wise words from the Founding Farmers Cookbook hehe

Wise words from the Founding Farmers Cookbook hehe

Founding Farmers is one of my absolute favorite restaurants in DC. They have great comfort food (hello chicken and waffles), their cocktails are superb, and the atmosphere is on point. I worked in the building connected to it for almost three years so it was always the place we went for work-related lunches/dinners. Not only that, but it was also one of the first restaurants my boyfriend took me to when we first started dating. So yeah, basically what I'm trying to say is that Founding Farmers is near and dear to my heart and my stomach.

Because of the deep love I have of this place, a while back I purchased The Founding Farmers Cookbook. I don't know why (probably cause I'm lazy), but I've never made anything from it until now. 

Since the weather was a bit colder last week, I decided to make some chili and I knew I wanted to make some cornbread too. I remembered how great the Founding Farmers cornbread was, so I immediately went to the book to look up the recipe. Unfortunately, it uses a cast iron skillet which I don't have (and didn't want to purchase at the time), so I decided to make it in a regular pie pan and hope for the best!

Not too shabby!

Not too shabby!

Yum! And no cast iron skillet needed!

Yum! And no cast iron skillet needed!

Below is the recipe with the changes I made in italics. To get the original recipe that uses a cast iron skillet, buy a copy of the Founding Farmers Cookbook!

Founding Farmer’s Cornbread (No Cast Iron Skillet)

Makes one 9-inch pie (loaf?)

1 1/2 teaspoon vegetable oil
2 large eggs
3/4 cup canned cream-style corn
3/4 cup sour cream
1 1/3 cups corn bread mix
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
1 teaspoon baking powder
1 1/4 cups frozen yellow corn kernels
butter, honey, and sea salt for serving

Preheat the oven to 325 degrees. Spray the pie pan with non-stick spray (I used butter flavored spray) and heat in the oven for 10 minutes.

Combine the wet ingredients (oil, eggs, creamed corn, and sour cream) and mix well. Then combing the dry ingredients (cornbread mix, salt, sugar, and baking powder) in another bowl. Add the dry into the wet and fold gently, then add the frozen corn.

Pour the batter into a 9-inch pie pan and bake about 35 minutes or until top begins to brown slightly. Remove the pan from the oven. Brush the top with butter and top with sea salt. Put the pan back in the oven for another 3-5 minutes or until the top is a golden brown.

Serve hot with additional butter, honey, and sea salt (optional).

Here's my big bowl of chili with my cornbread!

Here's my big bowl of chili with my cornbread!


Have you been to Founding Farmers before? Let me know your thoughts in the comments!