Like roasted vegetables, cornbread is a simple dish that’s perfect for breaking in or sprucing up your skillet. It only takes about a half hour, and will fill up your Field Skillet, providing an even coating of butter for your cooking surface and the walls of the pan. And it’s extremely satisfying to see cornbread slide right out of a well oiled pan!
We have two go-to cornbread recipes: one Northern, one Southern, both using fresh kernels when corn is in season.
5 tablespoons unsalted butter
1 cup yellow cornmeal
1 cup all purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ¼ cups buttermilk
1 large egg
1 tablespoon honey
1 ear of corn, kernels removed (about ¾ cup kernels)
Arrange a rack in the center of the oven and place a No. 8 skillet on the rack. Preheat the oven to 425°F. In a small saucepan, melt 4 tablespoons of the butter over low heat and set aside to cool.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate small bowl, whisk the buttermilk, egg, honey, and the cooled melted butter until well combined. Add the wet ingredient mixture to the dry ingredients and whisk gently until combined, being careful not to over mix. Gently fold the corn kernels into the batter with a rubber spatula.
Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon of butter to the skillet and swirl to evenly coat the bottom and all sides. Pour the batter into the hot, buttered skillet and use a rubber spatula to smooth the top. Return the skillet to the oven and bake until the top of the bread is lightly golden and a toothpick comes out clean when inserted into the center, about 20 minutes.
Allow the cornbread to cool in the pan for 5 minutes before slicing and serving.
5 tablespoons unsalted butter
1 cup yellow cornmeal
1 cup all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 large egg
1 ear of corn, kernels removed (about ¾ cup kernels)
Arrange a rack in the center of the oven and place a No. 8 skillet on the rack. Preheat the oven to 425°F. In a small saucepan, melt 4 tablespoons of the butter over low heat and set aside to cool.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate small bowl, whisk the buttermilk, egg, and the cooled melted butter until well combined. Add the wet ingredient mixture to the dry ingredients and whisk gently until combined, being careful not to over mix. Gently fold the corn kernels into the batter with a rubber spatula.
Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon of butter to the skillet and swirl to evenly coat the bottom and all sides. Pour the batter into the hot, buttered skillet and use a rubber spatula to smooth the top. Return the skillet to the oven and bake until the top of the bread is lightly golden and a toothpick comes out clean when inserted into the center, about 20 minutes.
Allow the cornbread to cool in the pan for 5 minutes before slicing and serving.
