Holidays are here and that is exciting (woohoo!). That means chilis, stews, soups, feasts, and well corn bread! When I think of cornbread I think of Thanksgiving and this is my hands down absolute favorite holiday. Thanksgiving is about a feast and a celebration with family and friends, which is like putting all the best things in a holiday. It doesn't get much better than that! My role in the Thanksgiving preparations for my family's celebration which is growing in number every year (this year we should be 25-30 people) are the breads and pies. I usually make the cornbread in a square pan and honestly since we are so many people I have resorted to many boxed mixes (totally embarrassed to admit). So this year I said heck no! I am making of course an easy recipe but a homemade one! With some fun recipe testing this iron skillet simple as pie (haha) this recipe was created.
Cornbread makes for a great leftover as well, and I am talking breakfast. Warming a piece of cornbread and adding a bit of butter on top with a coffee to start your day is one of the perks of making a large skillet of cornbread. Since we are all under the same roof for like 5 days for the Thanksgiving holiday it's important to have left over cornbread ready to go for the AM. This skillet cornbread is light and airy and not heavy at all it. It's just a hint of sweetness from the sugar and the fresh tasting cornmeal. If you don't have leftovers of the skillet cornbread (no worries) this takes no time at all to prep. So if you need to whip this up for a quick holiday side, or breakfast for a cool wintery morning, or to add as a side for a big bowl of chili this skillet cornbread is the way to go!
Yields 8 servings
Time 30-40 minutes
1 1/2 cups whole milk
1 stick unsalted butter - softened but not melted
1 large egg
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 cups + 1 TBLS all-purpose flour
1 1/2 cups organic cornmeal - I used Arrowhead Mills
1. Preheat the oven to 425 degrees. Grease the 8 inch iron skillet with a little extra butter.
2. To soften the butter you can leave it at room temperature for an hour so it becomes soft, or you can microwave it for 10-15 seconds to soften it. You do not want to melt the butter (that will change the consistency of the corn bread).
3. Add the softened butter to a stand mixer with the paddle attachment on. Pour in the milk and the dry ingredients. Turn the mixer on low and begin to blend. You are looking to break up the butter. Turn the mixer on a bit higher and let it mix into a batter for 1-2 minutes.
4. Scrape down the sides of the mixing bowl and then add the egg. Turn the mixer on medium speed and let it mix for 20-30 seconds. Pour the batter into the greased iron skillet. Bake in the oven for 22-25 minutes until the edges and top are golden.
5. Once you have removed the skillet cornbread from the oven let it cool for 10-15 minutes before cutting it.
*** This recipe keeps well for 2-3 days wrapped in foil at room temperature and 4-5 days sealed in the fridge.***
*** This skillet cornbread goes well with my White Bean Chicken Chili ***
*** Also save the skillet corn bread for stuffing***