Spicy Skillet Cornbread
Good cornbread is a great accent: neutral enough to avoid overwhelming the main dish, yet tasty enough to have you asking for seconds. Our version is prepared Southern style: not too sweet, and cooked in a cast iron skillet.
What to buy: Hominy is dried corn from which the hull and germ have been removed. It can be found in most grocery stores and is usually sold canned, which is what we used in this recipe.
Game plan: If you want to be even more traditional, use lard or bacon drippings in place of the butter and go for white cornmeal instead of yellow. We combine hominy and jalapeño in our version, but feel free to change it up with any number of ingredients like onions, cheese, or bell peppers.
This recipe was featured as part of our Cast Iron Cooking story.
- 6 tablespoons unsalted butter (3/4 stick)
- 2 large eggs
- 2 cups whole milk
- 2 teaspoons kosher salt
- 1 teaspoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 cups drained golden hominy
- 1 small jalapeño, seeds removed and minced
- 1 1/2 cups all-purpose flour
- 1 cup plus 2 tablespoons stone-ground yellow cornmeal
- 1Heat the oven to 425°F and arrange a rack in the middle.
- 2Heat a cast iron skillet over medium-low heat and melt butter until foaming; remove the skillet from heat and reserve butter.
- 3Combine eggs, milk, salt, sugar, baking powder, and baking soda in a large bowl and mix until smooth. Add hominy, jalapeño, flour, 1 cup of the cornmeal, and all but 1 tablespoon of the melted butter and stir until the mixture becomes liquid (it should resemble pancake batter).
- 4Sprinkle remaining 2 tablespoons cornmeal over the bottom of the still-warm skillet, pour in the batter, and bake until a toothpick inserted into the center of the bread comes out clean, about 25 to 35 minutes.
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