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  • Hot Skillet Cornbread
  • Hot Skillet Cornbread
  • Hot Skillet Cornbread
  • Hot Skillet Cornbread
  • Hot Skillet Cornbread

Hot Skillet Cornbread

Food | August 25, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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  • 30
  • 12
  • Easy

Studded with chorizo, jalapeño, and chives, and made even tastier with a generous hit of sharp cheddar, HOT SKILLET CORNBREAD is some serious good eats!

This is one of those never-fail recipes I often turn to whenever I need a flavourful add-on to a meal. Sure it’s delicious on its own – still hot from the oven, with a pass of butter and a spoonful of homemade strawberry jam – but I’ve also served it next to soups and chowders, salads, and even on side plates as a bread with dinner.

If you enjoy the flavour of classic cornbread, feel free to omit the enhancements I mention below. But you know me, I’m forever trying to create new and interesting taste sensations by adding in unexpected ingredients.

Here are some things to keep in mind:

SKILLET – Let’s start with the essential tool, the skillet. I used to use a cast iron skillet that we inherited when we purchased the cottage, but it has a whopping 14” diameter and weighed a ton; the cornbread came out thin and often dry. I’ve now started to use my trusted 8” Calphalon non-stick (link below). Do as I did and experiment until you find the pan that works for you.

CORNMEAL – Like so many of you, I’ve become a big fan of Bob’s Red Mill products and I’ve had great results using their Stone Ground Whole Grain Cornmeal. Bonus: this product is also gluten-free.

HOT! HOT! HOT! – The recipe requires that we heat our skillet in a hot oven right before we melt butter and pour in the batter. PLEASE remember, oven mitts must be worn, so keep them at the ready. Sometimes I get so excited with a recipe my hands work faster than my mind (or I’m getting more forgetful in my old age, whaa?!). Keep those mitts on to prevent injury from the hot skillet handle.

ENHANCEMENTS – For this recipe, I added: chorizo, chopped jalapeño, chives, and cheddar. Here are some additional enhancements you might consider: corn, dill, raisins, sweet peppers, cottage cheese, olives, sundried tomatoes, artichoke, scallion, goat’s cheese and bacon. I’m sure there are many, many more, so hopefully, this got you thinking!

Finally, a conversation about how to best enjoy this beloved bread? For me, it’s all about butter and JAM! Please add your suggestions on different flavour combinations in the comment section at the bottom of this page.

It might very well be the ultimate one-pan wonder; HOT SKILLET CORNBREAD is marvelous!

Ingredients & Amounts

  • cups of Bob’s Red Mill Stone Ground Whole Grain Cornmeal
  • ½ cup of water, boiled
  • ½ cup of unbleached flour
  • 2 tablespoons of granulated sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • ¾ teaspoon of salt
  • 2 eggs, room temperature
  • 1 cup of buttermilk
  • ¼ cup of sour cream
  • 1 cup of sharp cheddar cheese, grated
  • 1 jalapeño pepper, seeded and fine-chopped
  • 1 tablespoon of fresh chives, chopped
  • 3 tablespoons of butter
  • 1 smoked chorizo sausage, fine-chopped

Instructions

  1. Place 8” skillet in oven with rack in the middle position. Preheat oven to 425°F.
  2. Place ½ cup of cornmeal in medium-sized bowl. Add hot water and stir to create cornmeal mush.
  3. Place remaining cornmeal (1¼ cup) and flour, baking soda, baking powder, sugar and salt into an additional bowl and stir together. Set aside.
  4. Taking a third bowl, add eggs, milk and sour cream and whisk together. Add cheese, jalapeño and chives and combine. Pour wet ingredients into the cornmeal mush and stir together. Add dry ingredients and stir until just combined, about twelve strokes.
  5. Using an oven mitt, carefully withdraw hot skillet from oven. Add butter to skillet and swirl the pan until it melts. Pour melted butter on top of mixed ingredients in bowl. Add chorizo, stir together, then pour cornbread mixture into hot skillet. Return skillet to oven and bake for 20 minutes.
  6. Remove baked cornbread from oven and immediately invert onto a wire rack. Cool for at least 5 minutes before cutting and serving. We suggest enjoying while still warm.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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