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Seasoned-Skillet Cornbread




Source of Recipe


Chef Ricky Moore of South Water Kitchen


Recipe Introduction


Serves 6


List of Ingredients




# 1 Tbsp. bacon drippings or vegetable oil
# 1 1/2 cups yellow cornmeal, stone-ground
# 1/2 cup flour, all-purpose
# 2 Tbsp.sugar
# 2 tsp baking soda
# 1 tsp salt
# 1/2 tsp baking powder
# pinch of cayenne
# 3 eggs
# 1/2 cup sour cream
# 3/4 cup cream of corn
# 1/4 cup buttermilk
# 3 Tbsp. unsalted butter, melted
# 3/4 cup butter, soften at room temperature
# 1 Tbsp. lemon zest
# 1 vanilla bean or 2 tsp of pure vanilla extract

Recipe



1. Preheat oven to 400 degrees.

2. Place drippings or oil in a 9-inch cast-iron skillet and put in the oven.

3. In a large bowl combine all dry ingredients and in a small bowl combine all liquid ingredients.

4. Add liquid ingredients into the dry ingredients and stir until barely combined (do not over mix the batter should be slightly lumpy).

5. Pour in the melted butter and incorporate.

6. Take the hot skillet out of the oven and spoon the batter into the skillet…it should sizzle.

7. Return to the oven and bake 18-20 minutes or until lightly browned and a toothpick inserted in the center comes out clean.

8. Whisk together softened butter, zest and vanilla.

9. Glaze cornbread with some lemon vanilla butter and also serve on the side.

10. Serve cornbread piping hot straight out of the skillet, glazed it with some of the lemon butter and also serve some on the side.