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ZINFANDEL SKILLET CORNBREAD
Source: Zinfandel - Chicago, Illinois
The secret is in using a cast-iron skillet. Nonstick pans produce anemic, soft corn bread. This recipe also works well with corn-stick or muffin molds, as long as they’re well-seasoned cast iron. If your pan is hot enough, the batter will immediately rise and start to cook around the edges. (The restaurant’s skillets rarely leave the oven.)
1 1/2 C. yellow cornmeal (preferably stone-ground)
3/4 tsp. baking soda
1/2 tsp. coarse salt
2 large eggs
1 3/4 C. well-shaken buttermilk
1/2 stick unsalted butter, softened
Buckwheat-Honey Butter
Preheat oven to 425°F. Put a dry, well-seasoned 9- to 9 1/2-inch cast-iron skillet in middle of oven to heat.
Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda. Whisk eggs in another bowl until blended and whisk in buttermilk.
Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet. (If butter begins to sizzle and brown around edges, so much the better.)
Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened. (The batter does not have to be smooth — a few small lumps are good.)
Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Invert skillet over a platter and cool bread at least 3 minutes. Serve with Buckwheat-Honey Butter. Serves 8.
Buckwheat-Honey Butter
1 stick softened unsalted butter
2 T. buckwheat honey (or pure maple syrup)
Combine both ingredients.