Saturday, September 4, 2010

Skillet Cornbread

First- I'm calling this summer officially completed.
Now-Enter skillet cornbread. Nothing is tastier on a crisp fall day than some old-fashioned beans and skillet cornbread. ( wishful thinking here in OK... not quite there yet.)
I'll get to the beans someday but let's devote our attention where attention is due. Look at those crisp brown edges...those buttery crevices ( buttery crevices?)...the rustic presentation....  Okay, quit looking. Just go make some. You'll never use a boxed mix again.

Skillet Cornbread
Adapated from The Pioneer Woman

The key to this cornbread is a piping hot skillet and a properly preheated oven so don't rush it! Also, you can make this in a casserole or baking dish but that hot skillet really sends those browned edges into a whole new realm of tastiness. LodgeLogic makes high quality and affordable cast iron skillets ( and a panini grill and press that would make a really great birthday present for someone...just sayin.)


¼ cup plus two Tbsp. unsalted butter

1 cup Yellow Corn Meal
½ cup All-purpose Flour
1 tsp. Salt
1 cup Buttermilk ( don't sweat if you don't have it... just add a Tbsp. of lemon juice to a cup of milk and let sit at room temp. for 5 minutes- Voila! Buttermilk!)
½ cup Milk
1 large Egg
1 Tbsp. Baking Powder
½ tsp. Baking Soda  ( PLEASE, don't confuse the baking powder and baking soda measurements. It tastes nasty when you do. Trust me.)

1.Preheat oven to 450 degrees.
2. Melt butter
3. Combine cornmeal, flour and salt in a bowl. In a separate bowl, combine egg, buttermilk, and milk.
4. Join in happy matrimony the wet and dry ingredients you just combined until just incorporated.
5. Sprinkle in baking soda and baking powder- Stir.
6. Add in melted butter, stirring constantly. Also, start preheating your skillet over medium to medium high.
7. When your pan is hot, add the two Tbsps. butter reserved and spread along the sides and bottoms to coat. Pan should be hot enough to readily melt the butter but not hot enough to scorch it.
8. Add batter to hot skillet.Smooth with a spatula and let set for 15-20 seconds.
9. Transfer skillet to oven and bake for 20-25 minutes until golden brown and beautiful.

1 comment:

Kellyology said...

I went to a party this weekend, and one of the ladies brought this recipe. It was delicious. Almost makes me want an iron skillet.