IRON-SKILLET CORNBREAD
Ultrarich and almost custardy in the middle, this cornbread from Hillstone (a.k.a. Houston's, Honor Bar, R+D Kitchen, Rutherford Grill, and South Beverly Grill) is the kind of appetizer you should serve before a dinner of celery sticks.
Categories Bon Appétit Cornmeal Bread Side Cheddar Cheese Monterey Jack Chile Pepper Corn Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°F. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
- Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
- Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35-45 minutes. Let cool 10 minutes before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
nathalie gilot
[email protected]I highly recommend this cornbread recipe to anyone who loves cornbread.
Hitoshi shinsou
[email protected]This recipe is easy to follow and the results are always amazing.
Rasik PT
[email protected]I've made this cornbread several times now, and it's always a hit with my family and friends.
Asim Shaker
[email protected]This is the best cornbread recipe I've ever tried. It's moist, flavorful, and has a perfect texture.
djangosback
[email protected]I'm not sure why, but this cornbread always reminds me of my childhood. It's just one of those recipes that brings back fond memories.
Princess Espana
[email protected]This cornbread is so versatile. I've served it with everything from chili to fried chicken, and it's always a hit.
ESARUL 047
[email protected]I love the crispy bottom that the iron skillet gives this cornbread.
Bahadur Pathan
[email protected]This recipe is a bit more work than some other cornbread recipes, but it's worth it. The extra steps make a big difference in the flavor and texture of the bread.
Amara Christabel
[email protected]This cornbread is a great way to use up leftover cornmeal. I always have some on hand, so it's nice to have a recipe that I can use it in.
LANCE D SHELNUT
[email protected]Perfect for a weeknight meal or a special occasion.
Ramiya Wesley
[email protected]I've never been a fan of cornbread, but this recipe changed my mind. It's so moist and flavorful, I could eat it every day.
maruf haque
[email protected]Easy to make and delicious!
Nusrat Jane
[email protected]This cornbread is a keeper! I've tried many recipes over the years, but this one is by far the best. It's moist, flavorful, and has a beautiful golden crust. I love that it's made in an iron skillet, which gives it a crispy bottom and a slightly smok