Skillet Cornbread – Revised Recipe

Thanksgiving dinner gave our household many leftovers including the remains of a boned-in ham from Farm on Wheels (Saint Paul Farmers Market). What does one do with the next days’ ham, but make a northern bean and ham soup of course.

What could be better to go with soup then cornbread made in a cast iron skillet?

2 cups all-purpose flour
2 cups (8 ounces) yellow cornmeal
½ cup (2 ¼ ounces) granulated sugar
1 teaspoon salt
1 tablespoon baking powder
3 medium shallots, minced
2 medium jalapeños, minced
2 garlic cloves, minced
3 tablespoon butter, divided
1 cup sour cream
¼ cup vegetable oil
¾ cup milk
3 eggs

Heat oven to 400ºF and place 9-inch cast iron skillet in hot oven.

With a whisk stir together flour, cornmeal, sugar, salt and baking powder in a medium bowl and set aside. In a separate bowl, mix together sour cream, oil, eggs and milk and set aside.

Heat small sauté pan over medium heat and add 1 tablespoon of butter. When butter is sizzling add shallots and peppers. Cook about one minute or until shallots are translucent. Add garlic and cook about 30 seconds. Add mixture to dry ingredients.

Before adding wet mixture to dry ingredients, carefully remove heated skillet from oven and place 2 tablespoons butter in it. Return skillet to oven and remove again once butter is melted.

Working quickly, stir wet ingredients into dry ingredients, mixing just until dry ingredients are moistened. Pour batter into prepared skillet.

Return skillet to oven and bake about 25 minutes or until light golden brown and toothpick inserted into center comes out clean. Serve warm.

12 servings

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