Zinfandel Skillet Cornbread
The technique remains in using a cast iron fry pan. (The restaurant?s frying pans rarely leave the oven.).
1 1/2 cups yellow cornmeal (preferably stone-ground).
3/4 teaspoon baking soda.
1/2 teaspoon coarse salt.
2 huge eggs.
1 3/4 cups well-shaken buttermilk.
1/4 cup (1/2 stick) saltless butter, softened.
Buckwheat-Honey Butter.
Preheat oven to 425 degrees F. Put a dry, well-seasoned 9- to 9 1/2- inch cast-iron fry pan in middle of oven to heat.
Stir together cornmeal, salt bicarbonate, and salt, squashing any smidgens of baking soda. Mix eggs in another bowl up till combined and mix in buttermilk.
Eliminate hot fry pan from oven completely and consist of butter, swirling thoroughly to coat bottom and sides of fry pan. (If butter begins to sizzle and brown around edges, a lot the better.).
Mix hot butter into buttermilk mix and return fry pan to oven. Stir cornmeal into buttermilk mix just up till moistened.
Scrape batter into hot fry pan and bake up till golden, 20 to 25 minutes. Invert fry pan over a plate and cool bread a minimum of 3 minutes.
Serve with Buckwheat-Honey Butter.
Serves 8.
Buckwheat-Honey Butter.
1/2 cup (1 stick) softened saltless butter.
2 tablespoons buckwheat honey (or pure maple syrup).
Incorporate both parts.
The technique remains in making use of a cast iron fry pan. The batter will quickly increase and start to prepare around the edges if your pan is hot enough. (The restaurant?s frying pans rarely leave the oven.).
Mix hot butter into buttermilk mix and return fry pan to oven. Stir cornmeal into buttermilk mix just till moistened.
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