Dorie Greenspan’s fast cornbread, certainly, lived as much as its identify. Over time, I’ve tried many cornbread recipes. I’ve been making an attempt to make a cornbread that comes near being nearly as good as we get at a breakfast spot close to us that bakes all of its bread from scratch each morning. It doesn’t matter what I order off of their menu, I at all times ask for a aspect of their fantastic cornbread. That is as shut as I’ve gotten, and that is, certainly the place I’m going to cease making an attempt much more recipes, as I’m very pleased with these outcomes.
I made my cornbread in a 9” cast-iron skillet. To me, a cast-iron skillet is a necessity for good cornbread. I didn’t use any of the “add-ins”, as I wished to style the cornbread plain, to see what it’s like by itself. Once I make it once more, (which, now that I’ve discovered it, I’ll be making it once more), I’ll very possible toss stuff else within the batter. Or, I like the concept of making an attempt various things in numerous sections of my cast-iron pan. I’ll stir in corn kernels, scallions, and maybe some grated cheese. Additionally could attempt some chopped pickled jalepeño slices. It is going to, after all, depend upon my temper on the time, and what I’ve helpful.
On the 20 minute mark, a toothpick inserted into my cornbread got here out clear. I put the skillet on a trivet, and as quickly as we thought we have been secure from burning our mouths, we tasted the cornbread plain, in addition to buttered. It was scrumptious, particularly with some butter. I served the cornbread with our Labor Day meal of smoked ribs, corn on the cob, and baked beans. The meals have been an ideal complement to the cornbread. My solely criticism can be that I felt that it wanted extra salt. I’ll make an observation, and take a look at including extra salt subsequent time. I did use 2 tablespoons of sugar within the batter. I used to be hesitant, not wanting the cornbread to be candy, however that didn’t show to be an issue.
We had 3/4 of the skillet cornbread leftover. We sliced slabs of it, buttered them, and browned them in a cast-iron skillet for breakfast. It was excellent. I wrapped and froze 2 sections of cornbread in order that we will defrost them, and have them the following time we now have BBQ, or, even when the urge hits. Hmmm. Chili anybody?
