Page 143 - Pie Squared

CORNBREAD CRUST

For a Single-Crust Slab Pie

This corn-y crust is tender and cake-like. Look for high-quality
cornmeal: I favor a coarse grind, but you may prefer a less textural
cornbread, so feel free to use a fine grind instead. This crust is
sturdy enough to rise and bake even with a filling spooned right on

top of the batter. When it comes to cornbread recipes, I fall on the
no-sugar side of the debate. If you prefer a sweeter cornbread, add 2
tablespoons of granulated sugar to the batter.
There’s one important trick to this crust: I’m not kidding around

when I tell you to remove ½ cup of the batter before pouring the rest
into the buttered slab pie pan. If you don’t, I guarantee that the batter
will spill over the side (and onto the bottom of the oven). Instead,
butter a ramekin, pour in that extra batter, and bake it with the pie

(for 25 to 30 minutes). That little baby cornbread is all yours.
To serve the cornbread as a side dish and not a crust, place a 9-
or 10-inch cast iron skillet in the oven while it preheats to 400°F.
Cautiously butter the screamingly hot pan and spoon the batter in,

smoothing the surface. Bake for 25 to 30 minutes, until golden brown
and pulling away from the sides of the pan.

6 tablespoons (85 g) unsalted butter, melted

¾ cup (90 g) all-purpose flour

¾ cup (115 g) stone-ground cornmeal

1½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup (240 ml) buttermilk