buttermilk skillet cornbread
I had a slumber party last night. You might think I’m too old for that sort of thing, but I’m not. Guinea Pig was on a business trip so my very good buddy came to spend the night. We had that gazpacho that I shared with you yesterday...though honestly, when we were finished, there was little left to share. Here’s the corn bread that sat on the plate beside. Caralina made a pig of herself. She wouldn’t mind me saying that. Probably because she’s like my little sister, and I made a pig of myself first.
Buttermilk Skillet Corn Bread
- 3 Tablespoons butter
- 1 cup all purpose flour
- 1 cup stone-ground white or yellow cornmeal (I like medium grind for this)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, beaten
- 2 Tablespoons sugar or honey (or maple syrup – I used the syrup)
- 2 cups buttermilk
- 1 cup fresh or frozen corn kernels
Preheat oven to 375°F (190°C). Put the butter in a 10-inch cast-iron skillet and place it in the oven while you gather everything else together. Sift the dry ingredients into one bowl, and mix the eggs, sugar (honey or syrup) and buttermilk in another. Pull the skillet from the oven, brush the sides with the melted butter then pour the remaining butter into the wet ingredients. Stir well.
Pour the wet ingredients into the dry and stir long enough to blend into a smooth batter. Add the corn kernels and briefly stir to mix. Pour the batter into the hot skillet and bake until lightly browned and it springs back to your finger when pressed. This will likely take 25 minutes to 30, though I’d check after 22. A toothpick inserted in the center should come out quite dry, but you don’t want to overcook.
If I were you, or you were Caralina, you’d want to put lots of butter atop and then drizzle honey from on high. You’ll know it’s to stop once you’ve fully connected with your Inner Pig!
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This recipe is virtually unchanged from the one I first discovered years ago in Deborah Madison’s Vegetarian Cooking for Everyone. Sometimes you just don’t mess with a good thing.