Skillet Cornbread

Friday, July 1, 2011

I made this a few months ago with some slow-cooked pinto beans and pork belly and knew it'd be a great addition to my July 4th Feast of grilled, spice-rubbed beef flanken ribs with homemade BBQ sauce, smoky-spicy-sweet barbecue beans, creamy coleslaw and a green salad.

July 4th Feast - grilled short ribs, BBQed beans, coleslaw, cornbread and green salad by Eve Fox, Garden of Eating blog, copyright 2011

I whipped mine up while waiting for the barbecue beans to bake - they shared an oven rack for about half an hour, in fact.

Beans and cornbread baking by Eve Fox, Garden of Eating blog, copyright 2011


So easy and so tasty. Just the kind of thing that a lazy pig like me loves... Hope you love it, too.

Cornbread by Eve Fox, Garden of Eating blog, copyright 2011

Skillet Corn Bread
Serves 6-8

Ingredients

* 11/4 cups buttermilk, milk, or yogurt (use organic)
* 2 tablespoons bacon drippings, butter or extra virgin olive oil
* 11/2 cups medium-grind cornmeal
* 1/2 cup all-purpose flour
* 11/2 teaspoons baking powder
* 1 teaspoon salt
* 2-3 tablespoons molasses or honey (you can use more if you like sweet corn bread - I like it sweeter even though it's completely inauthentic, who cares?!)
* 1 egg (use organic, pasture-raised)

Directions

1. Preheat the oven to 375°F.

2. Place the skillet in the oven while you mix the ingredients to allow time for the bacon drippings (or butter or oil) to heat up.

3. Combine the dry ingredients in a bowl. Mix the egg into the buttermilk. Stir the liquid into the dry ingredients (just enough to combine); if it seems too dry, add another tablespoon or two of buttermilk. Pour the batter into the prepared skillet or pan, smooth out the top if necessary, and put in the oven.

4. Bake about 30 minutes, until the top is lightly browned and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm. Tastes good as is and even better with some butter (and honey) on top.

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No comments:

Friday, July 1, 2011

Skillet Cornbread

I made this a few months ago with some slow-cooked pinto beans and pork belly and knew it'd be a great addition to my July 4th Feast of grilled, spice-rubbed beef flanken ribs with homemade BBQ sauce, smoky-spicy-sweet barbecue beans, creamy coleslaw and a green salad.

July 4th Feast - grilled short ribs, BBQed beans, coleslaw, cornbread and green salad by Eve Fox, Garden of Eating blog, copyright 2011

I whipped mine up while waiting for the barbecue beans to bake - they shared an oven rack for about half an hour, in fact.

Beans and cornbread baking by Eve Fox, Garden of Eating blog, copyright 2011


So easy and so tasty. Just the kind of thing that a lazy pig like me loves... Hope you love it, too.

Cornbread by Eve Fox, Garden of Eating blog, copyright 2011

Skillet Corn Bread
Serves 6-8

Ingredients

* 11/4 cups buttermilk, milk, or yogurt (use organic)
* 2 tablespoons bacon drippings, butter or extra virgin olive oil
* 11/2 cups medium-grind cornmeal
* 1/2 cup all-purpose flour
* 11/2 teaspoons baking powder
* 1 teaspoon salt
* 2-3 tablespoons molasses or honey (you can use more if you like sweet corn bread - I like it sweeter even though it's completely inauthentic, who cares?!)
* 1 egg (use organic, pasture-raised)

Directions

1. Preheat the oven to 375°F.

2. Place the skillet in the oven while you mix the ingredients to allow time for the bacon drippings (or butter or oil) to heat up.

3. Combine the dry ingredients in a bowl. Mix the egg into the buttermilk. Stir the liquid into the dry ingredients (just enough to combine); if it seems too dry, add another tablespoon or two of buttermilk. Pour the batter into the prepared skillet or pan, smooth out the top if necessary, and put in the oven.

4. Bake about 30 minutes, until the top is lightly browned and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm. Tastes good as is and even better with some butter (and honey) on top.

You might also like:

No comments: