Page 83 - Baking
P. 83
SKILLET CORNBREAD
MAKES 8 TO 10 SERVINGS
1 cup plain yellow cornmeal 1. Preheat oven to 425°. Lightly grease a 10-inch cast-iron skillet.
¾ cup all-purpose flour
1 tablespoon sugar 2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder,
1½ teaspoons baking powder baking soda, and salt.
½ teaspoon baking soda
¼ teaspoon salt 3. In a medium bowl, whisk together eggs, buttermilk, melted butter, chives,
2 large eggs, lightly beaten and chile pepper. Pour egg mixture into cornmeal mixture, and fold together
1½ cups whole buttermilk until no dry spots remain. (Batter will be lumpy.) Pour batter into prepared skillet.
6 tablespoons unsalted butter,
melted 4. Bake until golden brown and a wooden pick inserted in center comes out
2 tablespoons chopped fresh clean, 20 to 25 minutes. Let cool for 10 minutes before serving.
chives
1 red Fresno chile pepper, seeded
and diced
KITCHEN TIP
Omit the chives and chile pepper for a wonderful classic cornbread that
can be eaten on its own or used in a dish such as dressing.
82
