Directions
Want to spice up your daily bread? Today we’re going to show you how to make skillet cornbread, which is cornbread baked straight in a pan! Before I go any further, let’s talk about today’s recipe: It is a type of bread made in Alabama, Georgia, and South Carolina. Because the recipe includes baking powder, it is mildly leavened and does not require resting time, making it almost like a cake. Add to that, it has a nearly naturally sweet taste.
This accuracy is critical because, while it is commonly stated that cornbread was invented by British colonists, which is true for our version of the day, other much older cornbreads exist. We could mention the hushpuppy, arepa, or tortilla. The cornbread skillet is an integral feature of southern cuisine, particularly because it has historically been an irreplaceable source of sustenance for those who prepare it.
Because it did not require an oven, it was adopted by the poorest populations, although its recipe has developed over time. It began as a simple blend of white cornmeal and water. We season it with hog fat or butter to improve flavor.
The baking powder provides for some aeration in the dough, which was previously rather dense. Because industrialisation reduces and refines the quality of semolina and maize flour, we add wheat flour for a better hold and a little sugar, as the older kinds are naturally sweeter. The addition of eggs and buttermilk has recently given it a smoother texture.
Ingredients
- 60 g butter plus 2 tbsp butter
- 240 grams of yellow cornmeal
- 120 g flour
- 12 grams of baking powder
- ½ tsp baking soda
- 5 grams of salt
- 4o cl of buttermilk
- 3 eggs
- 2 tablespoons sugar
Preparation
- Melt 50 g butter in a 25-cm-diameter frying pan over medium heat.
- Combine cornmeal, flour, baking powder, baking soda, and salt in a mixing bowl. Mix in the buttermilk, eggs, and melted butter.
- In the pan, melt the remaining two teaspoons of butter before adding the batter. Distribute evenly, then bake at 230°C for 20 to 25 minutes
What wine goes well with the Southern Skillet Cornbread
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Chardonnay: The buttery notes and rich texture of Chardonnay complement the Southern Skillet Cornbread’s hearty flavors.
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Primitivo di Manduria: The fruity and jammy characteristics of Primitivo enhance the sweetness of the cornbread while adding a touch of spice.
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Riesling: The slight sweetness and vibrant acidity of Riesling create a refreshing contrast to the savory and slightly sweet cornbread.
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Malbec: The bold and robust nature of Malbec pairs well with the substantial flavors of Southern Skillet Cornbread, adding depth and complexity to each bite.
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Rosé Champagne: The effervescence and bright fruit flavors of Sparkling Rosé provide a lively and celebratory pairing for the comforting cornbread.
