Skillet Cornbread With Sorghum Butter by Carla Hall
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.
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Ingredients
for 8 servings
Creamed Corn
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¾ cup corn, fresh or frozen and thawed (130 g) -
½ cup heavy cream (120 mL)
Cornbread
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2 cups stone ground yellow cornmeal (300 g) -
4 teaspoons baking powder, aluminum-free -
1 teaspoon kosher salt - 3 large egg
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1 cup sour cream (230 g) -
½ cup canola oil, or other neutral oil (120 mL)
Sorghum Butter
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4 tablespoons unsalted butter, room temperature -
1 teaspoon sorghum syrup - 1 pinch kosher salt
Special Equipment
- 12 inch cast iron skillet, (30 cm)
Nutrition Info
Powered by- Calories 415
- Fat 33g
- Carbs 26g
- Fiber 2g
- Sugar 2g
- Protein 6g
Estimated values based on one serving size.
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Preparation
- 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!
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theteenagebaker
Nobody comments on these bc there is no video.
2020-09-27T02:00:58Z Helpful (9) -
dy9x222
Love it! I was looking for a savoury recipe for a long time. Since cornmeal is very difficult to come by in Europe, I used half polenta and half all purpose flour. Added peanut oil instead of canola oil. Will definitely make this again.
2020-11-18T12:49:05Z Helpful (5) -
Florence Joseph
mel340, urs is burnt no offense but yh... 🔥⚫
2020-12-27T17:12:15Z Helpful (0) -
mel340
Came out really good!
2020-12-21T07:15:31Z Helpful (0)
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