Today was the hottest day of the year so far and finally felt like summer. Summer = Barbeques = Cornbread. It’s a simple equation. For what isn’t a real Southern-style barbeque without buttery, golden cornbread? Cornbread and barbeques go together like close friends; they are inseparable.
When it comes to cornbread, I’m pretty picky. It has to be moist, but not cakey, sweet, but not too sweet, and it has to hold together when you put butter on it. Who doesn’t hate it when you want to put butter on cornbread, and it just crumbles down on your plate? Anyways, this cornbread recipe is moist, but not cakey, sweet, but not too sweet, AND holds together when you put butter on it. So, yeah, it meets all the cornbread criteria…I’d pretty much call it perfect. And, it has a few extras: browned butter, which adds a slightly nutty flavor, sour cream, contributing to its moist texture, honey, giving it a slight flowery note, and it’s baked in a cast iron skillet. Not only does it give it a rustic flair, but it’s also completely Southern. So Southern, in fact, that you will daydream about growing up on a ranch, drinking sweet tea with Paula Deen as your grandma: “Would you laike some mow butt-ah on yow cownbread, hun?” Hmm…OK, that’s enough daydreaming.
This would be perfect with some pulled pork sandwiches, or you could eat it for breakfast with butter and honey, or you could eat it as it is, if you’re a minimalist. Any way, it’s delicious.
This recipe is from Food Network.
Sweet Skillet Cornbread:
1 1/3 cups yellow cornmeal
1 1/3 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
2 teaspoons kosher salt
1 stick unsalted butter
2 large eggs
2 tablespoons honey
3/4 cup whole milk
3/4 cup sour cream
Preheat the oven to 400 degrees F. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl.
Cook 6 tablespoons butter in an 8-inch cast-iron skillet over medium heat until browned, about 5 minutes; remove from heat. Whisk the eggs and honey in a bowl, then whisk in the milk, sour cream and browned butter. Add to the flour mixture and stir with a wooden spoon until just combined.
Heat the remaining 2 tablespoons butter in the skilled over medium heat until it foams. Remove from the heat and add the batter. Transfer to the oven; bake until the cornbread springs back when pressed, 20 to 30 minutes. Let cool 15 minutes in the skillet before slicing.