Zinfandel Skillet Cornbread
Chef Susan Goss says that the secret here is in her cast iron skillet. Nonstick
pans produce anemic, soft corn bread. This recipe also works well with corn stick
or muffin molds, as long as they're well-seasoned cast iron. If your pan is
hot enough, the batter will immediately rise and start to cook around the edges.
(The restaurant's skillets rarely leave the oven.)
1 1/2 cups yellow cornmeal (preferably stone-ground)
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
2 large eggs
1 3/4 cups
1/4 cup (1/2 stick) unsalted butter, softened
Buckwheat Honey Butter
1 stick softened unsalted butter
2 tablespoons buckwheat honey
Heat oven to 425 degrees F. Put a dry, well-seasoned 9- to 9 1/2-inch cast
iron skillet in middle of oven to heat.
Stir together cornmeal, baking soda, and salt, crushing any small bits of
baking soda. Whisk eggs in another bowl until blended and whisk in buttermilk.
Remove hot skillet from oven carefully and add butter, swirling gently to
coat bottom and sides of skillet. (If butter begins to sizzle and brown around
edges, so much the better.)
Whisk hot butter into buttermilk mixture and return skillet to oven. Stir
cornmeal into buttermilk mixture just until moistened. (The batter doesn't
have to be smooth a few small lumps are good.)
Scrape batter into hot skillet and bake until golden, 20 to 25 minutes.
Invert skillet over a platter and cool bread at least 3 minutes.
Serve with Buckwheat Honey Butter.
Buckwheat Honey Butter: Combine butter with buckwheat honey (another honey
or pure maple syrup can be substituted).
Active time: 10 minutes Start to finish: 30 minutes
Source: Gourmet September 1999 - Susan Goss You Asked For It - Zinfandel, Chicago,
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