There is no other cooking equipment that I can think of at the moment more versatile than a skillet. You can use it for a multitude of cooking techniques (except boiling) and it will probably outlive you.
I have encountered cornbread recipes online a few times but have not shared any at this time and thought it was time we spice things up.
Regardless of you being a fan of the skillet (and I hope you are), this cornbread skillet is incredible. Skillets having the ability to transfer heat evenly, allow baking items to cook perfectly. They do not experience any buckling or warping unlike most sheet pans or baking pans. The lack of warping results in a more consistently cooked final product.
Get the cornbread recipe below.
Ingredients
- 1 cup medium grain cornmeal
- 1 cup unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons dried tarragon
- 1 cup aged cheddar cheese, grated
- 1 cup whole milk
- 1/2 cup honey
- 1 large egg
- 1/3 cup unsalted butter
Instructions
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Preheat oven to 400°F. Heat a 10″ cast-iron skillet in the oven for 10 minutes.
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Whisk the cornmeal, flour, baking powder, salt and tarragon in a large bowl to blend. In a separate bowl combine the milk, honey and egg.
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Remove the skillet from the oven and add the butter. Swirl around the pan until melted. Pour all the butter into the egg mixture. Add the egg mixture to the cornmeal mixture. Do not over mix; the batter will be wet and runny.
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Pour the batter into the skillet. Bake until the edges are browned and a tester inserted into the center comes out clean, about 20 minutes. Cool in skillet for 10 minutes. Serve directly from the pan.
Recipe source: Simple Bites
Photo source: Domesticate Me
