Skillet Corn Bread

I made this cornbread for my father-in-law and brother-in-law and it was a hit. Taking it easy on Christmas gifts this year, but what better way to say I love you then to present homemade food? Does not matter what time of year it is for that matter. This cornbread can be made in a cast-iron skillet or a loaf pan, but I would recommend that you use a trusty cast-iron skillet that is seasoned properly. All you need to do to season a cast-iron skillet is to grease the pan with some oil and chuck it into the oven for about an hour at 300 degrees. Let the pan cool and wipe off excess oil.

I adapted this recipe from Once Upon a Tart by Frank Mentesana and Jerome Audureau. If I was to visit New York, I would be sure to stop by their bakeshop and cafe for some most delicious eats and I would bring my dear friend Susan too. In addition to tarts, they serve mouthwatering soups, sandwiches, salads, condiments, quick breads and cookies. All of the recipes I have tried from this beautifully illustrated informative book have worked out perfectly. I think this cookbook is out of print and that is a shame. If your wallet is stuffed with cash, the used copies are truly worth the money.

I have always been looking for blue cornmeal and finally found some at a local health food store. Made from whole blue corn and with a slightly sweet flavor, this is surely a staple to have on hand in addition to yellow cornmeal. I will be exploring this hard to find grain often.

Yet another idea for your Christmas dinner.

Skillet Corn Bread

Recipe by Lisa Turner Adapted from Once Upon a Tart Published on December 19, 2011 A moist and delicious cornbread cooked in a skillet — with a beautiful soft texture like a cake and a wonderful blue and yellow cornmeal taste with a little mellow sweetness and gentle jalapeño heat, this cornbread is a great choice for an afternoon tea, and could almost be served as a guilt-free dessert Print this recipe Ingredients: 1 large egg 1 1/3 cups whole milk 5 tablespoons unsalted butter, melted and cooled 1 1/3 cups unbleached white flour 1/4 cup whole wheat flour or spelt flour 1/2 cup yellow cornmeal 1/2 cup blue cornmeal 2/3 cup sugar 2 - 3 jalapeños, seeded and finely chopped 1 tablespoon + 1 teaspoon baking powder 1/2 teaspoon sea salt Instructions: Grease a cast-iron 9- or 10-inch skillet or a 9 × 5 loaf pan with a generous amount of butter. Preheat the oven to 450° (it will keep you warm as you mix up the ingredients). In a large bowl, whisk the egg together with the milk and melted butter. In another medium-sized bowl, whisk together the flours, cornmeal, sugar, jalapenos, baking powder and salt. With a spatula transfer the dry ingredients to the batter and gently fold, taking care not to over mix as you incorporate the mixture so that the flour is mixed throughout. Transfer the batter to the pan of your choosing, level with the spatula, and bake in the middle rack of the oven for 20 - 30 minutes until the bread is browned and separates slightly from the side of the pan. Insert a cake tester until is comes out clean and you are done. Cool on a wire rack and serve warm or at room temperature. Makes 6 servings

Other cornbreads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Classic Cornbread
Yogurt Cornbread
Jalapeno Spoon Bread
Cornmeal Johnny Cake

On the top of the reading stack: Dostoevsky - "The Diary of a Writer"

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