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.
Labels: butter, cornbread, cornmeal, honey, rosemary, skillet cornbread
