Skillet Corn Bread

corn bread[NEW YEAR’S UPDATE. Serve this golden cornbread with a heaping helping of Hoppin’ John on New Year’s Day for a healthy and prosperous year filled with luck. Unfamiliar with this Southern dish? Just mix up a batch of savory black-eyed peas, serve over rice and your good fortune chances increase exponentially. Check out a detailed David Tanis recipe on the New York Times site. ]

We’ve been eyeing that well seasoned cast iron skillet on the shelf lately and decided it was time to pull out the corn bread ingredients. There are so many variations. This is our favorite, but as with all our recipes, we encourage a variety of optional added savory ingredients that will have you coming back to the base recipe over and over again.

  • 1 cup AP flour
  • 1 cup cornmeal
  • heaping teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup well-shaken buttermilk
  • 1/3 cup vegetable oil [more or less depending on how moist you want your result]
  • 2 eggs
  • 1/2 stick cooled melted butter
  • [Optionals: your favorite spice profile, whole corn kernels, chopped jalapenos for heat, crispy bacon, diced ham, grated cheddar…keep going]

Stick your skillet with some butter into the oven while pre-heating to 425F. Keep an eye on it. Mix dry ingredients in one bowl and wet in another. Then pour wet into dry and mix till just combined. Spread batter evenly in hot skillet and bake about 25:00 minutes. Cool on rack if you have that kind of restraint. Otherwise slather pieces with butter and eat while piping hot. If you’re having a dinner party, try to save some for your guests.


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