I started making skillet cornbread when Gourmet published a recipe in their 2008 November issue. I’ve since adapted the recipe and now use this gluten-free cornbread all year long. With it’s crispy crust and tang from the buttermilk, this cornbread will quickly turn into a family favorite. It’s great as a side dish for barbecued meats or chili, and it’s always in my Thanksgiving dressing. You can even pour the batter into muffin tins to make individual servings. I like the texture of a coarse grind cornmeal but this recipe also works with a medium grind.
If you live in New York City, check out the GrowNYC Grains stand at the Union Square Greenmarket. They sell grains and legumes from LOCAL farms and have amazing cornmeal grown by Farmer Ground Flour!
CAST-IRON SKILLET CORNBREAD
serves 8
INGREDIENTS
1½ cups coarse yellow cornmeal
¾ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
1½ cups buttermilk or plain yogurt
1½ tablespoons maple syrup or honey
4 tablespoons (½ stick) unsalted butter
Preheat oven to 425º F degrees. Heat a 9- or 10-inch seasoned cast-iron skillet in the oven for 10 minutes, until it’s very hot.
Combine the cornmeal, baking soda and salt in a small bowl. Whisk together the eggs, yogurt or buttermilk and maple syrup in a large bowl.
Remove the hot skillet from the oven and add the butter, swirling until it is melted (it’s OK if it slightly browns). Working quickly, pour the hot, melted butter into the egg and yogurt mixture, and whisk until combined. Add the dry ingredients and whisk until just combined. Pour the batter into the hot skillet and bake until golden, 20 to 25 minutes. Allow cornbread to slightly cool in skillet before cutting.
This cornbread is the perfect base for my Sausage and Cornbread Dressing.