Skillet Sweet Cornbread
This past weekend, friends were bringing over some ribs so we can cook them on the grill. I said I would have some side dishes ready. It was obvious to me that cornbread was a must with ribs. Not only that, but this was a perfect pretext for me to use “my first”, recently purchased, cast-iron skillet, which I was itching to break in.
There is really nothing as Southern as Cornbread. Native Americans ground corn into cornmeal, in the south, long before the European settles reached these shore. There are many versions of cornbread but I prefer mine with a hint of sweetness.
I have combined the best ingredient combination from different recipes to come up with my own. Don’t let the list of ingredients fool you, this is an easy recipe to make. By the way, I always use organic ingredients because I can taste a difference. I hope you like it!
Almost forgot…..the ribs turned out delicious! Thanks Jackie and Paul!
Ingredients
1 1/3 cups white or yellow cornmeal
1 1/3 cups white whole wheat all-purpose flour
3 tablespoons dark brown sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
2 teaspoons kosher salt
1 stick unsalted butter
2 large eggs
2 tablespoons honey
3/4 cup whole milk
3/4 cup sour cream
1/8 teaspoon of cinnamon
1/8 teaspoon of nutmeg
1/8 teaspoon of ginger
Instructions:
Preheat your oven to 400 degrees F.
Combine the cornmeal, flour, sugar, baking powder, baking soda, salt and the spices in a large bowl.
Brown 6 tablespoons of butter in the cast-iron skillet over medium for about 5 minutes.
Once your butter is browned remove from the heat and let cool.
In a small bowl, whisk the eggs and honey, then incorporate the milk, sour cream and the browned butter.
Add the wet ingredients gradually into the flour mixture and stir with a wooden spoon until just combined. It may be some lumps, don’t panic.
Melt the remaining 2 tablespoons butter in the skillet over medium heat until it foams.
Remove the skillet from the heat and add the batter.
Transfer your skillet to the oven and bake the cornbread until springs back when pressed. This can take up to 20 to 30 minutes depending on your oven.
Cool for at least 15 minutes in the skillet before slicing or transferring into another plate. It should be able to slide out easily.
