2.27.2016

A Little Something on the Side

The weather has been cold. Here in the Southwest. Up in the Northeast. Lots of places.

How can I tell? Other than check my iPhone for the latest temperature, I can look at food blogs. (John, Laura, Lizzie, Paola, Paula, and Ruth - you don't count; you are below the equator!)

Everywhere cold, people are making all variety of comfort food dishes: braised short ribs, beef stews, chicken pho,  hearty soups, and vegetarian chiles. I have even seen some desperately try to make a salad look comforting.

Regardless of what they are making, all the dishes could use something on the side. Right?

This is where today’s recipe comes in. The perfect skillet cornbread to make any of these main courses just a wee bit more comforting and satisfying.

Yes, it has butter. Yes, it has carbs. No it is not slimming. But it is really good.

(Why do we make resolutions when the weather is so bad? What if we had May Day resolutions when months of salads and wholesome outdoor activity actually appeal?)

As a bonus, this recipe requires heating the oven which adds a special warmth to your kitchen.

I used rosemary in this version, but I have used chiles, sun-dried tomatoes, different herbs, or cooked bacon, depending on the main course.

We all want a little something on the side. Because, baby, it's cold outside.

~ David

Skillet Cornbread

8 tablespoons unsalted butter
1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon chopped fresh rosemary
1 cup milk
1/2 cup light honey
1 large egg

Preheat oven to 400°F.

Place a 10-inch cast iron skillet in the pre-heated oven for 10 minutes.
In a large bowl, whisk together the cornmeal, flour, baking powder, rosemary, and salt; set aside. In a medium bowl, whisk together the milk, honey, and egg; set aside.

Remove hot skillet from the oven and add the butter, swirling the pan to coat the bottom and the sides. Pour 6 tablespoons of the melted butter into the egg mixture and whisk well. Leave remaining butter in the skillet.

Pour the egg mixture into the cornmeal mixture and combine just until all ingredients are moistened. Pour batter into the skillet and place in the oven. Bake until golden brown - about 20-22 minutes - or until a cake tester comes out clean.

Serve directly from the skillet at the table, or turn it out and serve on a platter.

Serves 8-10.

40 comments:

  1. On the side or right on top. Cornbread is a great addition. GREG

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    1. Agreed. Amazing how you read my blog before I did this morning, Greg!

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  2. Looks amazing! I love cornbread, and the addition of rosemary sounds fantastic - I like that Mediterranean touch!

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    1. You know me, Paolo! I like rosemary in stews on my polenta, too - that's where I got the idea!

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  3. Trust you to put rosemary in there, David. That's something I would do - maybe even a touch of lemon zest. We're Mediterranean at heart! We can't help it!

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    1. That is so true, John - but you are really Mediterranean by blood, too!

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  4. Sounds delicious, David... it's a glorious morning here!

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    1. Thanks, Liz - I think our weather is about the same today!

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  5. It's warm and sunny here in California but I still like your cornbread with some butter and honey. Yummy!

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    1. I, too, can eat cornbread in any weather, Gerlinde!

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  6. It's SO NOT cold here in LA, David! 70s to upper 80s for weeks; so much for El Niño's effects! However, I love skillet cornbread and the weather doesn't stop me from making it. I love your addition of rosemary and other flavors. Looks so good, I'm putting it on the menu for this week!

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    1. But it must be cool enough at night for a little ol' slice of cornbread, right?

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  7. As often as I have made cornbread, I have never made it in a skillet. It looks really good and it is cold here! I love the addition of rosemary!

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    1. It cooks so well int eh skillet, Susan - and, for some reason, it makes it feel even homier!

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  8. Oh my GOSH David! I adore cornbread and I've been looking for a perfect recipe! This might just be it. My favourite at the moment is one from an American diner in our city centre (here below the equator, haha - with our crazy weather!). It's served with creamy maple butter which seems to suit the slightly sweet nature of the cornbread. I must try this. Not that I need comfort food at the moment but cornbread is reason enough to get the skillet out! ;)

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    1. Let me know what you think, Laura - I love this recipe, so I hope this fits your bill!

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  9. What a great insight on the comfort food! I do believe this would be perfect with some of the food I've been making lately. We may hit 60 today (a record), but then will be dropping back to winter after that!

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    1. I can especially see this with the pork and musheroom ragù you published recently, Inger!

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  10. I don't care if it's not slimming, it looks delicious! I am all about comfort food :)

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    1. Slimming Schmimming... I am with you! Comfort is what 's all about.

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  11. I LOVE this David. And quite frankly, I'd have it when it's hot outside too! I love using rosemary with cornmeal -- such a warming blend.

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    1. My theory is this, Valentina - the cornbread will cool down eventually, and then you can eat it at any time of the year!

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  12. Hi David, your cornbread looks like it can brighten up any dish, love it in any kind of weather. Hope you had a great week-end!

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    1. Thanks, Cheri - had a wonderful weekend - who couldn't with this weather?

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  13. Fabulous! I love anything cooked in a skillet!

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  14. I bet the honey and rosemary is wonderful in this cornbread! Can you believe I've never used a cast iron skillet to make cornbread? What kind of a southerner am I?! Anyway, it looks wonderful!

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    1. Haha - Caroline, I know Southerners who have never had grits. That is much worse! I love my cast iron skillet!

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  15. Yum! We have always used the recipe in The Silver Palate cookbook. Next I will make this one because I like the idea of baking it in a cast iron skillet. Thanks! I must remember to use that skillet more often.

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    1. Caterina - now I have to try the recipe in the Silver Palate! Thanks for the tip.

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  16. I was just thinking about a delicious cornbread this morning. Agree there is a lot of butter in it. I have to try your recipe but I will have some ginger in it or a ginger syrup.

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    1. Ginger sounds like a great idea in this, Cindy! And, it really is less than 1T butter per serving... :)

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  17. Sounds wonderful, David. Glad that you mentioned adding rosemary. I add the herb to just about everything. Love how it scents the kitchen while it cooks. Yes, it may still be cold everywhere but it's March 1st. Things are looking up!

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    1. John - Having rosemary that grows into shrubs here, we also add it to almost everything. Every once in a while, we use thyme, or sage... :) I hope your spring comes faster than ever!

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  18. David, cornbread is the one side dish I never make - as you know it is not a common dish in these parts and there seems to be a never ending choices of breads in stores. But I can see this as a delightful side to a nice roast with some lovely gravy for mopping...
    Liebe Grüße,
    Andrea

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    1. Andrea - you would probably consider it more of a cake than a bread - and using polenta works fine in place of "cornmeal," as they are basically the same thing. This would make a nice snack for the girls after school!

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  19. I love carbs and butter! And your cornbread looks perfect. It's 82° and sunny today. Had my sunroof open in my car a while ago :) The weather has been nuts for us this year, but I'm good if it chooses to stay like this for a while.

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    1. Carbs and butter are the two first food groups I think of each day... well, maybe 2nd and 3rd after chocolate. Marcelle - it is pretty warm here, too, but that doesn't stop me from firing up the oven.

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  20. This is exactly what I want tonight. I'm going to finish making a rustic French stew and your cornbread with a touch of rosemary would be perfect. And the fact that it's made right in a skillet just makes it even more perfect (I'm really a cowgirl at heart.)

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    1. Sounds incredible, Colette - wish we lived next door! We are just cowboys at hear... :)

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