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Hot Skillet Corn Bread

Source of Recipe

From "Big Food Big Love" by Heather Earnhardt


Recipe Introduction

"I'm certainly not ashamed to say I keep a supply of Jiffy Corn Muffin Mix in my pantry. I happen to like its sweet, cakey quality and often add grated pepper jack cheese and some freshly grated corn to gussy it up a bit. I've served it at parties and once had one of my best friends, who is a fancy chef in France half the year, tell me that it was the best corn bread he'd ever had! I didn't have the heart just then to tell him it was Jiffy. (Well, Jon, now you know!) This is a quick corn bread recipe for when I want something heartier and happen to be out of Jiffy. Serve it with a generous helping of Steen's Butter. If you have any leftovers, warm them in the oven the next morning and serve them with strawberry jam and a fried egg for a quick breakfast. This makes a large amount, so you can halve the recipe if you wish. Just use a nine-inch skillet and reduce the bake time by about fifteen minutes."

List of Ingredients

â—¦  ¾ cup (1 ½ sticks) butter, melted, plus more for greasing the skillet
â—¦  3 cups all-purpose flour, sifted
â—¦  1 ½ cups fine-ground cornmeal
â—¦  3 tablespoons sugar
â—¦  2 teaspoons baking powder
â—¦  1 ½ teaspoons baking soda
â—¦  2 teaspoons kosher salt
â—¦  1 cup grated extra-sharp cheddar cheese
â—¦  1 bunch scallions, green and white parts, thinly sliced
â—¦  3 large eggs
â—¦  1 ½ cups buttermilk
â—¦  8 ounces sour cream
â—¦  Steen's Butter, for serving


Recipe

Preheat the oven to 325 degrees F. Butter a 12-inch cast-iron skillet and put it in the oven to get hot.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Mix in the cheddar and scallions. In a medium bowl, whisk together the eggs, buttermilk, sour cream, and melted butter. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined. Do not overmix.

Pour the batter into the hot skillet and bake until golden brown, about 55 minutes, rotating the pan halfway through baking. Serve hot.

Makes one 12-inch round corn bread




Steen's Butter:

"Serve this with hush puppies, slathered over corn bread, or on a biscuit sandwich with country ham and a fried egg. It keeps at room temperature for easy spreading for up to one week. Stored covered in the fridge, it keeps indefinitely."

â—¦  2 cups (4 sticks) unsalted butter, at room temperature
â—¦  â…” cup Steen's cane syrup or molasses

In the bowl of a stand mixer fitted with the whisk attachment, whip the butter until no large lumps remain. Drizzle in the cane syrup and continue to whip until combined."

Makes 2 cups