A balanced, lightly sweet cornbread baked in a hot skillet for crisp edges and a tender, moist center. Familiar and fast, meant to pair with chili, soups, roasted vegetables, and southern mains.
Built to pair with classic or enhanced chili. Sugar can be reduced or removed for less sweetness.
Batter should be slightly thick; thin with teaspoon of milk if needed.
Ingredients
Scale
Measurement units
- Cornmeal
- All purpose flour
- Sugar
- Baking powder
- Salt
- Milk
- Melted butter
- Egg
- Neutral oil
Ingredients
Scale
Measurement units
- Cornmeal
- All purpose flour
- Sugar
- Baking powder
- Salt
- Milk
- Melted butter
- Egg
- Neutral oil
Instructions
Preheat and prep pan
Preheat and prep pan
Mix the dry ingredients
Mix the dry ingredients
Mix the wet ingredients
Mix the wet ingredients
Combine gently
Combine gently
Oil the skillet
Oil the skillet
Equipment: 10 inch cast iron skillet
Pour and bake
Pour and bake
Cool slightly
Cool slightly
Tomorrow's Meal
Cornbread Panzanella Salad
Cubed cornbread tossed with fresh tomatoes, cucumbers, red onion, and a tangy vinaigrette for a sweet-savory bread salad
You'll need to pick up:
Ripe tomatoes (2-3 medium)Cucumber (1 large)Red onion (1/4 medium)Fresh basil or cilantroOlive oilRed wine or lime vinegarSalt and pepper
Quick overview:
- 1.Cut day-old cornbread into 1-inch cubes
- 2.Dice tomatoes, cucumber, and red onion into similar-sized pieces
- 3.Whisk together 3 tablespoons olive oil, 2 tablespoons vinegar, salt, and pepper
- 4.Toss cornbread cubes with vegetables and dressing
- 5.Let sit 15 minutes for flavors to meld and cornbread to absorb dressing
- 6.Top with fresh herbs and serve at room temperature
Before you cook
Cook notes
- • Built to pair with classic or enhanced chili.
- • Sugar can be reduced or removed for less sweetness.
- • Batter should be slightly thick; thin with teaspoon of milk if needed.
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