Cornmeal Skillet Bread

Here’s a quick and tasty addition to just about any simple meal that is easy to make. Admittedly, this was cribbed from a Food Network Show – specifically which one we can’t remember – but we’ve made it so often now it’s taken on a life of its own.

First, pre-heat your oven to 425 and have a heavy (iron) skillet ready. We use a 10″ skillet, but smaller or larger sizes are fine, just adjust your amounts accordingly.

For this you’ll need – Two eggs, 1-1/2 cups of corn kernels (preferably cut fresh from the cob with a knife, x2 cobs should be enough), 1 cup sour cream, 1/2 tsp salt, 1/2 tsp baking powder, 1 tsp sugar, 1/2 cup cornmeal, 1 cup flour, and 1 chopped jalapeño (or garlic cloves or any other great addition you might want to add).

Pulse the eggs and corn kernels together in a food processor until well mixed but still chunky.

Then add all of the other ingredients to the food processor (sour cream, salt, sugar, cornmeal, flour and (if wanted) jalapeño/garlic/other).

Pulse all of this together into a find, but still textured, mixture.

Place your iron skillet into the preheated over for a few minutes to get it hot – remove from oven (with pot holders!) and melt 1 Tb butter in the hot pan; spreading it around to get all the bottom and sides of the skillet covered.  Then place excess butter in cornmeal mixture, and gently combine.

Pour all of the cornmeal mixture into the hot and buttered skillet and place the skillet into the pre-heated oven and bake until brown – about 20-25 mins.

Serve with BBQ or a great salad – it works wells for both.