SKILLET CORNBREAD WITH SORGHUM BUTTER BY CARLA HALL RECIPE BY TASTY
My granny was a wonderful cook and would always make cornbread for Sunday suppers when we would visit her. She would wait until we arrived before starting on the dish, so every time I see the batter bubble, roll up the sides, and then hear that crackle and sizzle, I get nostalgic. Almost everything is sweeter in the South-the tea, the lemonade, the desserts. But cornbread is the exception. Cornbread from the North is actually sweeter, closer to a muffin. Southern cornbread is a starch, not a sweet, and is used for soaking up all the yummy juices on the plate. This version is perfect for doing just that.
Provided by Tasty
Categories Sides
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF (220°C). Heat a 12-inch (30 cm) cast iron skillet in the oven until very hot.
- Make the creamed corn: In a food processor, combine the corn and heavy cream and pulse until coarsely blended.
- Make the cornbread: In a medium bowl, combine the cornmeal, baking powder, and salt.
- In a small bowl, whisk together the eggs, sour cream, creamed corn, and ½ cup (120 ml) oil.
- Pour the wet ingredients into the dry ingredients and mix until smooth. Pour the remaining 2 tablespoons oil into the hot skillet, and then pour in the batter and smooth the top. The batter will begin sizzling right away.
- Bake the cornbread until golden and a cake tester inserted in the center comes out clean, 22-25 minutes.
- Make the sorghum butter: Whisk the butter in a small bowl until smooth. Whisk in the sorghum syrup and salt until fully incorporated.
- Serve the cornbread hot or warm with the sorghum butter alongside.
- Enjoy!
Nutrition Facts : Calories 415 calories, Carbohydrate 26 grams, Fat 33 grams, Fiber 2 grams, Protein 6 grams, Sugar 2 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
