|Photo: Serious Eats - Vicky Wasik|
Tonight I made skillet cornbread. It is so moist and delicious, I will share the recipe so that I, too, can return here to make it again over the summer. Eat it with anything you like, soup, chili, fried chicken or pork chops. Southerners snack on cornbread washed down with a glass of buttermilk.
Summer Skillet Cornbread
1/2 can (1 cup) whole corn (including 1/2 the juice in the can)
1 cup corn meal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs
1/2 cup buttermilk ( I add a little bit more if the batter seems dry.)
1 teaspoon garlic
1/2 teaspoon red pepper flakes
6 turns of the black pepper mill
a sprinkle of parsley
2 tablespoons of butter
Olive oil to coat the pan
Please note: Sugar does not belong in cornbread.
1) In a mixing bowl, add the above ingredients in order and incorporate with a fork. (If I don't have company, I omit the butter in the batter. The other ingredients make the corn bread delicious without butter, and I generously coat the pan with extra virgin olive oil, so a bit of the fat food group gets absorbed from the pan.
2) Pour the batter into a well oiled, heated 10 inch skillet. After the pan is hot, I lower the heat, cover the skillet with a lid and let the cornbread cook on low until one side is brown (and the top solidifies from the steam). The cornbread rises in the hot pan.
3) When the top is no longer runny, take a spachelor to flip the cornbread over to brown the 2nd side. (Alternatively, you can simply pour the cornbread batter into a baking dish to bake in the oven for about 30 minutes. Skillet cooking is faster and ideal on a hot day when you don't wish to turn on the oven.)
|To sisters Liz and Anita, thanks for the inspiration.|
Feel free to double, triple, or quadruple the recipe to feed a crowd. If so, you probably need to bake it in the oven. More difficult to flip, plus you'd need the MOTHER of HUGE frying pans!
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