Myra's Kitchen Blog  

Southern Skillet Cornbread
Wednesday, October 14, 2015

My new favorite cornbread is adapted from a recipe in Cook’s Country magazine. It’s made from pure cornmeal, so it’s got super corny flavor. It’s easy to make, baked at high temperature in a cast iron skillet.

 

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In today’s video, I show how to make a delicious Southern-style skillet cornbread. This cornbread is made completely from cornmeal, without any other flours, making it gluten free. Besides the cornmeal, there are just a few other ingredients besides good quality fat (a mix of coconut oil and butter). The dish is baked in a 10-inch cast iron skillet, and it’s quick to make. The technique for making this dish is also a little unusual. You can make this cornbread using either course cornmeal or fine-grind cornmeal, which yields very different results; or you can mix the two. In the video, I demo a mix; I use 1 1/4 cups of a course-grade polenta and 1 1/4 cups of a fine grind masa harina, cornmeal that’s been treated with edible lime (calcium carbonate) to make it digestible and impart that distinctive tortilla flavor. The two together give the cornbread a delightful texture.

To begin, spread both types of cornmeal on a parchment-covered sheet tray and toast in a very hot (450 degree) oven for 10 minutes. Once the cornmeal has been in the oven for 5 minutes, add 1/4 cup aroma-free coconut oil to a 10-inch cast iron skillet, and place that in the oven on a higher shelf to melt and heat. Remove the sheet tray and the cast iron skillet at the same time after 5 more minutes. The cornmeal will have started to brown around the edges. To the melted coconut oil, add 1/4 cup butter and return that to the oven to melt.

Transfer the cornmeal to a bowl (it’s still warm) and whisk in 2 cups buttermilk. Add the remaining ingredients: 2 beaten eggs, 1 teaspoon each baking powder and baking soda, and 3/4 teaspoon salt. Notice how the mix starts to bubble as soon as the leaveners are stirred in. By this time, the butter will have melted. Remove the cast iron skillet from the oven, and pour off all of the fat into the bowl with the other ingredients, leaving just enough fat in the skillet to coat the bottom. Thoroughly mix the coconut oil-butter mixture into the other ingredients; then pour the entire contents of the bowl into the prepared skillet. Give the skillet a shake to even and smooth out the batter. Return it to the oven and bake it from 12 -16 minutes, rotating the pan after about 7 minutes.

Remove the pan when the top is crusty and golden. Let the cornbread cool for a few minutes before slicing. Make sure to wrap a towel or kitchen mitt around the handle so that you don’t inadvertently touch the skillet. Even though you know you just took it out of the oven, you’re liable to forget out of sheer habit.

Cut the cornbread into wedges. Marvel at the lightness of the texture, the corniness of the flavor, and the ease of assembly. Enjoy this luscious treat with your favorite cold weather dish or holiday meal.

 

 

 

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Photo: Tess Steinkolk

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