When I think of cast-iron skillets, corn bread immediately comes to mind. In the Deep South, many home cooks have a skillet handed down from their mamas that they use just for corn bread. This version is inspired by James Beard Award-nominated chef Frank Stitt, of Birmingham, Alabama and author of Frank Stitt's Southern Table (Artisan). He says corn bread should be a savory side dish and dismisses sweetened versions as a “Yankee invention.” Our rendition includes No Work Slow Roasted Tomatoes,* fresh corn and sage, for extra flavor and texture. Try it with Kurt Friese’s Iowa City Chili.
Ingredients
- 1-1/2 cups cornmeal
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3/4 cup low-fat milk
- 3/4 cup low-fat buttermilk
- 2 tablespoons canola oil
- 1 tablespoon butter
- 1 large egg
- 1/4 cup No Work Slow Roasted Tomatoes, chopped (or sun-dried tomatoes)
- 1 ear corn, kernels cut off the cob
- 2 teaspoons fresh sage, minced
Instructions
- Preheat oven to 450°F.
- Place a 10-inch cast-iron skillet in the oven, and preheat 5 minutes.
- Whisk together first 5 ingredients in a large bowl. Slowly whisk in milk and buttermilk.
- Remove skillet from oven. Add oil and butter, and return to the oven and heat until very hot, about 5 minutes.
- Remove skillet from oven. Swirl to combine oil and butter. Pour all but 1 tablespoon of the oil/butter mixture into cornbread mixture, and stir to combine. Stir in the egg. Add tomatoes, corn and sage, stirring just until combined. Scrape batter into hot skillet. Bake 20 minutes, or until deep golden-brown.
Servings: 8
* Cooking an acidic ingredient like tomatoes in a cast-iron skillet can impart an “off” flavor, but in this case, the batter coats the tomatoes, so they don’t come directly into contact with the skillet.
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