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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.

Skillet Cornbread With Sorghum Butter by Carla Hall

Ingredients

for 8 servings

Creamed Corn

  • ¾ cup corn (130 g), fresh or frozen and thawed
  • ½ cup heavy cream (120 mL)

Cornbread

  • 2 cups stone ground yellow cornmeal (300 g)
  • 4 teaspoons baking powder, aluminum-free
  • 1 teaspoon kosher salt
  • 3 large egg
  • 1 cup sour cream (230 g)
  • ½ cup canola oil (120 mL), or other neutral oil

Sorghum Butter

  • 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

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    Calories 428
    Fat 35g
    Carbs 26g
    Fiber 2g
    Sugar 2g
    Protein 6g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425ºF (220°C). Heat a 12-inch (30 cm) cast iron skillet in the oven until very hot.
  2. Make the creamed corn: In a food processor, combine the corn and heavy cream and pulse until coarsely blended.
  3. Make the cornbread: In a medium bowl, combine the cornmeal, baking powder, and salt.
  4. In a small bowl, whisk together the eggs, sour cream, creamed corn, and ½ cup (120 ml) oil.
  5. 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.
  6. Bake the cornbread until golden and a cake tester inserted in the center comes out clean, 22-25 minutes.
  7. Make the sorghum butter: Whisk the butter in a small bowl until smooth. Whisk in the sorghum syrup and salt until fully incorporated.
  8. Serve the cornbread hot or warm with the sorghum butter alongside.
  9. Enjoy!