Although there are few things I love more than sitting down naked in a dark closet with a big spoon and an entire batch of creamed corn, occasionally I make extra specifically to use in this bread, which is pretty much the best skillet cornbread I’ve ever made.
Cream of the Crop Cornbread
- 12 ounces stone-ground cornmeal*
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 10 ounces low-fat buttermilk
- 2 large eggs
- 8 ounces creamed corn (homemade strongly recommended)
- 2 tablespoons corn or vegetable oil
- Heat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the middle right in the middle of the center rack.
- Whisk the dry stuff together in a small mixing bowl.
- Whisk all the wet stuff together in a larger bowl, using only 1 cup of the buttermilk. (And no the oil doesn’t count because although it’s a liquid, it isn’t actually wet.)
- Add the wet to the dry and whisk to combine. If the batter seems a little dry, add a bit more of the buttermilk.
- Pour the oil into the hot skillet and swirl (carefully) to coat. Pour in the batter and jiggle the pan to evenly distribute. Bake for 20 minutes or until the bread is golden brown and springs back when touched, about 20 minutes. (An instant-read thermometer should read read the center at 200 to 205 degrees F.)
- Remove from the oven and let cool for several minutes. Place an inverted dinner place on top of the bread and flip it out of the skillet.
- Serve with butter.
*This isn’t me just being all foodie and stuff. “Stone-ground” means slowly ground and that means low heat and that means preserved flavor. “Stone-ground” also means coarse, and that supplies a toothsome texture to this bread, which is satisfying enough to serve as a main course … that’s right, bread as a main course. (Drops Nobel, walks out…)