The Corn is as High
Mini Cast-Iron Skillet Cornbread
Serves 2 to 4
I adore cornbread at any time of the year. This is one of my favorite versions, made in a 6-inch skillet. It feeds two or four friends depending on how hungry everyone is.
Coarsely ground cornmeal, chopped jalapeños, and cooked corn kernels (try left over ears of corn) add flavor and texture. I serve it with softened butter with a touch of honey or maple syrup blended in. It partners well with chili, roasted chicken or Caesar salads. This recipe is easily doubled.
3/4 cup coarsely ground yellow cornmeal
1/4 cup unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup freshly scraped, defrosted frozen or canned and drained corn kernels
2 tablespoons chopped pickled jalapeño peppers
1/2 cup buttermilk
5 tablespoons melted unsalted butter
1 large egg
- Preheat your oven to 450°F. Put a 6-inch cast-iron skillet in the oven for 15 minutes to heat. Meanwhile combine the cornmeal, flour, sugar, baking powder, and salt in a bowl. Stir in the corn and jalapeños. In a separate bowl, whisk together the buttermilk, 4 tablespoons of the butter, and the egg; stir the wet mixture into the dry ingredients until just blended.
- Remove the skillet from the oven, brush with the remaining tablespoon of butter, and spoon in the batter. Bake until the top of the cornbread is golden and a toothpick inserted in the center comes out clean, 23 to 25 minutes. Remove, and let stand on a rack for a few minutes before inverting (or serve the cornbread out of the pan). Serve with softened butter.
From my Cast-Iron Cookbook: Delicious and Simple Comfort Food