Wednesday, August 20, 2014

In the Kitchen with Jason (and David): Skillet Corn Bread with Scallions and Cheddar

This corn bread recipe worked like a charm. The corn bread was fantastically yummy. Be warned that the 8 to 10 servings stated in the cookbook are very big servings and most likely you will be cutting it into more.

Sign me up for a slice of that!

  • 2 Tbsp canola oil
  • 3/4 cup flour
  • 3/4 cup yellow cornmeal
  • 1 Tbsp sugar
  • 1 tsp salt
  • 2 Tbsp baking powder
  • 1 tsp baking soda
  • 4 Tbsp butter, melted
  • 1 egg
  • 1 1/4 cups buttermilk
  • 1/2 cup chopped scallions
  • 1/2 cup shredded cheese
  • Preheat your oven to 400 degrees.
  • Put the canola oil in a 10-inch oven safe skillet and put the skillet in the oven for 10 minutes.
  • While the skillet is heating in the oven combine the flour, corn meal, sugar, salt, baking powder, and baking soda in a large bowl and give it a quick stir so it is evenly mixed together.
  • In a smaller bowl, whisk together the butter, egg and buttermilk.
  • Pour the egg mixture into the dry ingredients.
  • Before stirring, add the scallions and cheese and then stir with a spatula only until it is all incorporated.
    • Note it is ok if 'all' the flour and/or cornmeal doesn't get mixed in, it is more important to not over stir.
  • Remove the skillet from the oven (with an oven mitt or similar device to avoid burns) and pour the mixture into it.
  • Return the skillet (again with protection) to the oven and bake for 20 minutes, turning the skillet for even browning half way through.
  • Remove the skillet (once more without burning yourself) from the oven and let it sit for 10ish minutes.
  • Place a plate upside down over the cornbread and flip the skillet so that the cornbread falls onto the plate.
  • Serve warm or at room temperature.
Please enjoy!

-Chef Jason

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